Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Ocean trout tartare with chips and cornichons


You'll need

600 gm ocean trout or salmon, skin removed, diced Pinch mustard powder ½ lemon, juice only 1 tbsp salted capers, rinsed 2 shallots, finely chopped 1 tbsp finely chopped chives 2 tbsp extra-virgin olive oil 4 quail eggs, each left in half-shell 850 gm sebago potatoes, cut into 2cm-thick lengths and soaked in cold water For deep-frying: peanut oil 16 baby cornichons

Method

  • 01
  • Place ocean trout in a glass or non-reactive bowl. Add mustard powder, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white or black pepper. Combine well and refrigerate until ready to use.
  • 02
  • For chips, drain potatoes and pat dry with absorbent paper. Heat peanut oil in a deep-fryer or large, deep saucepan to 140C-150C. Add half the potatoes and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potatoes, then set aside. When ready to serve, increase oil heat to 180C-190C. Deep-fry chips for 3-5 minutes or until golden and crisp, drain on absorbent paper, season with sea salt.
  • 03
  • To serve, spoon tartare mix into a 1 cup mould and unmould onto 4 serving plates. Break quail egg and place half shell on top of each tartare and serve with chips and cornichons.

At A Glance

  • Serves 4 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.