Trout Tartare with Cucumber Dressing

Yuzu, Fresh Tartare, Light Meals for two people

Dinner

Nouvelle Cuisine

Yield: 2

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Trout Tartare with Cucumber Dressing

Level: Easy

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Ingredients

For the Tartare:

• ¼ cup mayonnaise
• ½ tablespoon fish sauce
• ½ tablespoon soy sauce
• 2 teaspoons fresh lime juice
• 1 teaspoon yuzu juice
• 1 8-ounce skinless steelhead trout, skin removed
• 2½ tablespoons chopped red onion
• 2 tablespoons chopped yellow bell pepper
• 2 tablespoons peeled and chopped cucumber
• 2 tablespoons chopped jalapeño pepper, seeds removed
• 10 chives, finely chopped
• Salt and pepper
• 2 sprigs of dill, finely chopped, plus more for garnish

For the Cucumber Dressing:

• 2 cucumbers, peeled and roughly chopped
• 1 teaspoon mustard seeds
• 1 teaspoon black pepper
• 1 teaspoon coriander seeds
• 1 teaspoon juniper berries
• 1 bunch of dill
• ¼ cup white wine vinegar
• 1½ ounces of superfine sugar
• 1 sprig of thyme
• 1 teaspoon rice vinegar
• ¼ teaspoon of corn starch
• 1 tablespoon water
• Yuzu olive oil (see notes)

Preparation

Prepare the Cucumber Sauce:

1. Blend the cucumbers in a blender until smooth.
2. In a hot, dry pan, toast the spices until fragrant. Pour in ¼ cup of the blended cucumber and bring to a boil. Add the white wine vinegar, sugar, dill, and thyme, stirring until the sugar dissolves. Combine this mixture with the remaining blended cucumber and white wine vinegar.
3. In a small bowl, thoroughly mix water and cornstarch until the cornstarch is fully dissolved. Stir this mixture into the tartare blend, then strain it through a fine mesh colander. Chill in the fridge until cool.

Make the Tartare:

1. Combine mayonnaise, fish sauce, soy sauce, lime juice, and yuzu juice in a small bowl, stirring until well combined. Set aside for later use.
2. Cut the trout into small cubes that match the size of the chopped vegetables. Place the trout cubes, finely chopped onion, bell pepper, cucumber, and jalapeno pepper in a medium bowl.
3. Gently mix in the prepared mayonnaise dressing until everything is evenly coated. Salt and pepper, to taste.
4. Gently fold in the finely chopped chives and dill. Cover the tartare and let it marinate in the refrigerator for at least 20 minutes or up to 24 hours. If marinating for an extended period, drain any excess liquid before serving.

1. Place a 4-inch ring mold on center of a plate. Fill mold with all of the marinated tartare mixture. Press down with the back of a wooden spoon to ensure tartare is tightly packed. Gently lift and remove ring mold.
2. Carefully pour the dressing around the trout and split it with some drops of yuzu olive oil.

Notes

To make the yuzu oil, combine a tablespoon of yuzu juice with a cup of olive oil. Store in a squeezable bottle and use it on anything that would benefit from a slightly citrusy olive oil.

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Yuzu Juice

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