Enjoy the perfect balance of fresh trout, zesty spices, and fragrant dill in this refreshing and flavorful dish. A must-try for seafood lovers!
Preparation
20
min
Cooking
0
min
Portion
2
Ingredients
- 450 g (1 lb) fresh rainbow trout, skinless, in small cubes
- 30 ml (2 tbsp) plain Greek yogurt
- 15 ml (1 tbsp) mayonnaise
- 15 ml (1 tbsp) hot sauce (Sriracha type)
- 15 ml (1 tbsp) French shallot, finely chopped
- 15 ml (1 tbsp) capers, drained and chopped
- 80 ml (⅓ cup) fresh dill, chopped
- Zest and juice of ½ lemon (approx. 30 ml / 2 tbsp)
Preparation
- Place ingredients in a large bowl and mix.
- Serve immediately with toasted baguette slices and a salad.
Notes
From purchase to serving, make sure the trout remains at a temperature between 0°C and 4°C. To keep the fish cold while preparing the tartar, place the preparation bowl in the freezer 15 minutes before starting the recipe. Can be kept for 24 hours in the refrigerator and does not freeze.
Registered Dietitian Nutritionist in Vaudreuil-Dorion
