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Trout tartare with hazelnuts


10 minutes / resting time: 30 minutes



Trout tartare with hazelnuts
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225 g (1/2 lb.) very fresh trout filet, skinned
30 ml (2 tbsp.) fresh lime juice
15 ml (1 tbsp.) walnut oil
Ground black pepper to taste
1 green onion, finely chopped
30 ml (2 tbsp.) hazelnuts, crushed
5 ml (1 tsp.) fresh tarragon, chopped
60 ml (1/4 cup) English cucumber, drained


  1. Use a knife to finely chop the trout and place it in a bowl.
  2. Moisten with the lime juice and oil.
  3. Season with pepper.
  4. Let rest 30 minutes in the refrigerator.
  5. In the meantime, mix the rest of the ingredients in another bowl, with the exception of cucumber.
  6. Stir in the trout, correct the seasoning as needed.
  7. Serve immediately on strips of cucumber.


This recipe may also be prepared with fresh salmon.

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