Trout Tartare with Quails’ Eggs and Salmon Roe

Trout has long traditions in Norway, and it is also very popular in Canada. In this tartare, I have used maple syrup, which is often associated with Canada. You could also use salmon or smoked salmon.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

½ lb. (200 g) raw trout

½ lb. (200 g) smoked trout

1 tsp. maple syrup

2 tbs. shallots, finely chopped

1 tsp. tarragon, fresh or dried

1 tsp. horseradish, grated

2 tsp. strong mustard

1 tbs. pickled cucumber, finely chopped

1 tsp. apple cider vinegar

1 tsp. rapeseed oil

8 radishes, thinly sliced

4 quails' eggs

4 tsp. salmon roe

Salt

Pepper

PREPARATION:

• Chop the raw and smoked trout into small pieces. Add the following to taste: maple syrup, shallots, pickled cucumber, tarragon, horseradish, mustard, apple cider vinegar, rapeseed oil, salt and pepper.

• Forme the tartare into a burger-like shape, or use a tin.

• Slice the radishes using a microplane or something similar, and place the slices on a plate. Place the tartare on top of the radishes.

• Finish by cracking a quails’ egg over the tartare and decorate with the salmon roe.