Ocean Trout Tartare Recipe

Prepare the fish

Pat the ocean trout dry with paper towels. Trim away any remaining skin or sinew. Using a sharp chef's knife, cut the trout into 1/4-inch dice. Place the diced trout in a chilled bowl and keep in the refrigerator while you prepare other components.

Combine flavoring ingredients

Finely dice the red onion and rinse briefly under cold water, then drain and pat dry to reduce sharpness. Roughly chop the capers and finely chop the bronze fennel fronds and parsley. Add the onion, capers, fennel fronds, parsley, lemon juice, sea salt, and black pepper to the bowl with the trout.

Dress the tartare

Stir gently to combine so the fish is evenly coated. Taste and adjust seasoning — add an additional 1/2 tsp lemon or a pinch more salt if needed. Keep chilled until plating.

Whisk the vinaigrette ingredients: in a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice, colatura di alici, white wine vinegar, minced garlic, honey (if using), and a small grind of black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: colatura is salty and umami-forward, so add more lemon or a tiny bit more oil if it seems too intense. The final vinaigrette should be bright, slightly saline, and balanced.

Reserve about 1 tablespoon of vinaigrette to spoon on the plate as a base for presentation. Toss the remainder gently with the trout mixture right before plating (about 1 to 1 1/2 tablespoons). Do not overdress; you want the fish to remain firm and not become mushy.

Preheat the broiler or a skillet. Lightly brush both sides of the bread slices with olive oil and spread a thin layer of softened butter on one side. Place the slices under the broiler or in a hot skillet until golden and crisp, about 1–2 minutes per side under a broiler or 1–1.5 minutes per side in a skillet. Watch closely to avoid burning.

While the toasts are still warm, rub the cut side of the halved garlic clove over the buttered surface to impart a subtle garlic aroma. If you prefer more garlic punch, finely mince the garlic and rub a small amount into the warm toast.

To finish, grate a touch of lemon zest over the trout mixture and toss lightly. Plate the tartare using a ring mold or spoon: place a smear or small pool of reserved vinaigrette on the plate, mound the trout tartare (about 3 oz per serving) onto the vinaigrette, and garnish with microgreens or extra fennel fronds. Arrange 2–3 garlic toasts per serving alongside. Drizzle a few drops of any remaining vinaigrette over the tartare and finish with a final pinch of flaky sea salt and a grind of black pepper.