Trout Tartare with Tofu Cream and Wasabi

Ingredients

• 100 g silken tofu
• 2 tbsp crème fraîche
• 0.5 tsp wasabi paste
• lime juice
• light soy sauce
• 2 Spring Onions
• 400 g trout fillet (ready‑to‑cook, skinless)
• 1 tsp fresh grated ginger
• 2 tbsp sesame seeds (roasted)
• 2 tbsp grape seed oil
• 0.5 tsp dark sesame oil
• lime juice
• Salt
• pepper (ground)

Instructions

1. 1.

   Blend the tofu with crème fraîche until smooth. Season with wasabi, lime juice and soy sauce.

2. 2.

   Wash, trim and slice spring onions into thin rings. Rinse trout fillet, pat dry and dice finely. Mix with spring onions, ginger, sesame seeds, grape seed oil and dark sesame oil; season with lime juice, salt and pepper.

3. 3.

   Arrange the tartare on plates using a ring mold and serve with the sauce.

4. 4.

   Optionally accompany with radish salad.