Steelhead Tartare Crisps
Hors dOeuvres
Ingredients
10 oz. steelhead trout
Shallots:
2 teaspoons finely minced shallot
1 tablespoon white wine vinegar
1 tablespoon water
Tartare:
1 tablespoon chives, finely chopped
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons chopped capers
½ teaspoon tabasco sauce (or to taste)
Salt and pepper to taste
1½ tablespoons olive oil
Assembly:
Potato chips as required
Description
This recipe is based on one provided in an article written in the Fairwinds Golf Course "Passion Magazine" by Chef Taylor Whitelock.
Directions
Partially freeze or partially thaw the trout and then slice it and dice it into ⅛" cubes. Refrigerate until the Tartare ingredients are ready.
Shallots:
Combine the shallot ingredients and marinate them for 15 minutes or so. Drain in a sieve and then rinse them with running water before use.
Tartare:
Blend the shallots with the Tartare ingredients, add then mix them into the fish. Add the olive oil and blend to get an homogenous mixture. Correct the seasoning and refrigerate until ready to serve.
Assembly:
To serve, place a dollop of tartare on as many bite sized potato chips as you'd like and top each with a spot of Crème Fraîche. This recipe will make a lot of hors d'oeuvres but the fish keeps fine until the next day for an encore.
Serve before the potato chips have a chance to un-crisp.
Notes
This recipe can also be made as a dip and served with the sauce.
From Taylor Whitelock:
I use red onion instead of shallot because the red onion is a little more mild and does not require soaking. A brunoise cut is ideal. The dijon, capers, and lemon juice are a must have. The lemon juice must be freshly squeezed. I use dry dill rather than fresh in my tartare because the flavour is stronger (a little goes a long way). Tabasco can hide the freshness of the other flavours so I go easy on that. I toss a bit of pickle juice into the tartare as well in order to cut through the richness of the fish. The most important thing is all the ingredients are added before you toss in olive oil. The oil will act as a water barrier preventing the acids and ingredients to penetrate the fish, so I finish with that.
Last Edited: Jun'23