Name: Ocean trout tartare with chips and cornichons
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.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.

3.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.

Styling by Andy Harris