Trout Crudo Recipe
with roe, horseradish, and puffed quinoa
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Trout
Using a sharp knife, slice the fresh trout fillet into thin, even pieces. Aim for slices about 1/4 inch thick.
- 2
Make the Horseradish Sauce
Grate the fresh horseradish root until you have about 1 teaspoon. Mix it with 2 tablespoons of lemon juice and a pinch of sea salt in a small bowl. Set aside.
- 3
Assemble the Crudo
On a chilled plate, arrange the sliced trout in a single layer, slightly overlapping each piece.
- 4
Add the Roe and Sauce
Dollop the trout roe evenly over the sliced trout. Drizzle the horseradish sauce over the trout and roe.
- 5
Finish with Olive Oil
Drizzle 2 tablespoons of olive oil over the entire dish. Season with sea salt and black pepper to taste.
- 6
Garnish
Sprinkle the puffed quinoa over the trout, and add microgreens on top for garnish.
- 7
Serve
Serve immediately as an appetizer or light main dish. Enjoy the fresh flavors!