Course: Appetizer or light lunch
Serves: 2pp
Ingredients:
8 ozs. Steelhead Trout – skin on
6 giant Scallops or 8 medium
1 Tbsp. Dijon mustard
1 Tbsp. Olive oil
1 Tbsp. finely chopped cilantro
1-2 Tbsp. freshly squeezed lime juice
1-2 Tsp. hot chili flakes
Fine sea salt to taste
Butter lettuce leaves for garnish
Method
Gently peel the skin off the trout, starting at one corner with a sharp paring knife. Holding the corner down with one hand, peel back the skin with your other hand. Set is aside.
Coarsely chop or cut the trout filet into tiny squares and set into a medium sized bowl.
Take 4 of the giant scallops (or 6 medium) and cut them into the same size pieces as the trout and add to the bowl.
Add the rest of the ingredients except the lettuce to the bowl and combine well.
Cover with plastic and let marinate in the fridge for at least one hour.
Slice the remaining scallops as thin as you can and refrigerate until ready to serve.
Cut the trout skin into thin strips and fry in a non-stick pan on medium high heat, turning from time to time, until crispy. Careful as it will spatter! Set aside on paper towels.
Assembly
Center a 3 1⁄2” ring mold onto a plate and fill with half the marinated trout & scallops, pressing down with the back of a soup spoon. Gently lift the ring mold straight up. If you don’t have a ring mold, you may simply make a nice rounded mound using either a soup spoon or a soup ladel, then gently flatten the top.
Repeat with the rest onto another plate.
Place half the slices of scallops on top of each tartare into a floral pattern and garnish the top with the crispy trout skins. Garnish each plate with lettuce leaves.
Recipe courtesy of Jump Into My Kitchen®