Tartare de truite et concombre

Trout and cucumber

Preparation: 15 min


Total: 15 min

Preparation time: 15 min

Cooking time: 0

Portions: 4 people



500g of brackish trout
2 shallots
Small and large capers
20 slices of pickles
4 small cucumbers
2 c. In soup of olive oil
Salt, pepper
1 lemon



  1.  Reserve trout fillets for about 15 min in the freezer to strengthen them. Cool off the service plates by placing them in the fridge.
  2.  Hachez finely the cucumber, small capers and gherkins
  3.  Hachez trout fillets finely with a wide blade knife as soon as the freezer is released.
  4.  Press the lemon, peel and beech the shallots. Add them to the flesh of the fish with pickles, lemon juice and olive oil. Salt and pepper.
  5.  Wet the preparation in a circular mould by first depositing the cucumbers and then the mixture of trout.
  6.  Place this tartare on the very cold plates.
  7.  Decorate with a big hug.



Accompany slices of toasted bread. Serve very fresh without waiting with a white wine like the riesling of Wayne Gretzky Estate.