Norwegian Fjord Trout Crudo
Serves 4-6 for appetizer or first course
- 1 lb. sashimi grade ocean trout, or other sashimi grade fish such as tuna or yellowtail (hamachi), cut into 1 inch cubes
- Juice of 1/2 a lemon
- 1 t lemon zest
- 1 1/2 T high quality extra virgin olive oil
- 1 scallion sliced very thin, white part and half of green, then squeezed into tiny rings. Save a little to garnish
- 1 t jalapeño pepper, finely chopped. Save a little for garnish
- A sprinkle of good quality flaky sea salt, we used Hawaiian pink sea salt
- Coarse ground black pepper
- 1 or 2 T salmon roe (Ikura) (optional)
Combine olive oil, lemon juice, lemon zest, most of the scallions and jalapeño in a bowl.
Toss fish in a little olive oil, a pinch of sea salt and pepper. Arrange trout on small plates. Pour olive oil mix over fish. Sprinkle with more scallion and jalapeño. Top with salmon roe, if you’d like.
Previous Post
