Trout and Cucumber Tartare

Ingredients

500g of steelhead trout
2 shallots
Small and big capers
20 slices of pickles
4 small cucumbers
2 tbsp. tablespoon of olive oil
salt, pepper
1 lemon

Preparation

1. Reserve the trout fillets for about 15 minutes in the freezer to firm them up. Also cool the serving plates by placing them in the fridge.
2. Finely chop cucumber, small capers and pickles
3. Finely chop trout fillets with a broad-bladed knife right out of the freezer.
4. Squeeze the lemon, peel and chop the shallots. Add them to the fish flesh with the gherkins, lemon juice and olive oil. Add salt and pepper.
5. Mold the mixture in a circular mold, first putting the cucumbers and then the trout mixture.
6. Arrange this tartare on very cold plates.
7. Decorate with a big caper.

Tips

Serve slices of toast. Served fresh with a white wine such as Wayne Gretzky Estate's riesling.