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Ocean trout tartare with chips

Australian Gourmet Traveller summer seafood recipe for ocean trout tartare with chips

By Andy Harris
  • Serves 4
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Ocean trout tartare with chips
If ocean trout is unavailable, substitute salmon.


  • 600 gm skinless ocean trout, cut into 5mm pieces
  • Pinch mustard powder
  • 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
  • For deep-frying: peanut oil
  • 4 quail eggs and cornichons, to serve


  • 1
    Place 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.
  • 2
    Drain 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.
  • 3
    Place 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

  • Author: Andy Harris