If ocean trout is unavailable, substitute salmon.
- 600 gm skinless ocean trout, cut into 5mm pieces
- ½ lemon, juice only
- 1 tbsp salted baby capers, rinsed
- 2 golden shallots, finely chopped
- 1 tbsp thinly sliced chives
- 2 tbsp extra-virgin olive oil
- 850 gm sebago potatoes, peeled, cut lengthways into 2cm-thick pieces and soaked in water
- 4 quail eggs and cornichons, to serve
- 1Place ocean trout in a non-reactive bowl. Add mustard, lemon juice, capers, shallots, chives and olive oil. Season generously with sea salt and freshly ground white pepper. Combine well and refrigerate.
- 2Drain potatoes and pat dry with absorbent paper. Heat oil in a deep-fryer or large, deep saucepan to 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. Increase oil heat to 180C. Return potatoes to oil and deep-fry for 3-5 minutes or until golden and crisp, drain and season with sea salt.
- 3Place tartare into four 1 cup-capacity moulds, then unmould onto plates. Crack
quail eggs in half, leaving egg in one half, and place on top of each tartare. Serve with chips and cornichons.
Drink Suggestion: A good Chablis. Drink suggestion by Max Allen