Smoked trout tartare with avocado-mango salsa
by Tavolino
A fresh, light tartare made from smoked trout, served on crisp lettuce leaves and topped with a fruity, creamy avocado-mango salsa.
Ingredients
- Little gem lettuce 2 pieces
- Smoked trout fillet 250 g
- Crème fraîche 60 g
- Wasabi paste 1 pinch
- Lemon juice 50 ml
- Salt to taste
- Pepper to taste
- Mango 1 piece
- Red onion 1 piece
- Avocado 1 piece
- Chives 20 g
- Grapeseed oil 1 tbsp
- Toasted sesame seeds 25 g
Preparation
- 1
Clean, wash, and pat dry the little gem lettuce, then carefully detach the individual leaves.
- 2
Cut the smoked trout fillet (250 g) into very fine cubes.
- 3
Mix the trout cubes in a bowl with 60 g of crème fraîche and 1 pinch of wasabi paste.
- 4
Season the trout mixture with a portion of the lemon juice (from 50 ml), salt, and pepper.
- 5
For the salsa, peel the mango, remove the flesh from the pit, and cut into small cubes.
- 6
Peel the red onion (1 piece) and also dice finely.
- 7
Halve the avocado (1 piece), remove the pit, scoop the flesh from the skin, and dice.
- 8
Wash the chives (20 g), pat dry, and cut into fine rings.
- 9
Mix the chives, onion, avocado, and mango in a bowl.
- 10
Season the salsa with 1 tbsp of grapeseed oil, the remaining lemon juice, and salt.
- 11
Arrange the lettuce leaves on a large platter.
- 12
Distribute the smoked trout tartare evenly over the lettuce leaves.
- 13
Spoon the avocado-mango salsa over the tartare.
- 14
Sprinkle with freshly ground pepper and 25 g of toasted sesame seeds and serve.