Salmon might be the more popular choice for tartare, but you must try it with trout! In Quebec, it’s readily available – from oceans and rivers – so be sure it’s fresh! And cut it into tiny cubes using a very sharp knife. When selecting your fish, it’s a good idea to tell your fishmonger how you’ll be using it.
Harmony of flavours
An ultra-fresh fish is delish, so what you add to it must complement it. Our recipe includes hazelnuts, fresh tarragon (milder than dried tarragon) and a hint of lime juice. These ingredients are understated, which lets the delicate taste of the trout shine through.