Citrus Trout Tartare with Crispy Capers

Ingredients

For 4 servings

• 455 g trout fillet, skinless
• 2 piece lemons, zested and juiced
• 30 g chives, chopped
• 1 piece red chilli, finely chopped
• 30 g capers
• 1 slice dark rye bread, cubed
• 100 g olive oil
• Sea salt, to taste
• Black pepper, to taste

Method

1. 1

   Finely chop the trout and place in a bowl.

2. 2

   Mix in the lemon zest, chives, chilli, a little olive oil and seasoning.

3. 3

   Fry the capers in the remaining oil until crisp, then toast the rye cubes golden in the same pan.

4. 4

   Shape the trout into neat mounds, scatter with crispy capers and rye croutons and finish with olive oil and lemon juice.