Norwegian Steelhead Trout Sashimi on Lime Cucumber Salad, Crispy Rice and Crème Fraîche Egg Sauce

Name: Norwegian Steelhead Trout Sashimi on Lime Cucumber Salad, Crispy Rice and Crème Fraîche Egg Sauce
Prep time: 30 min
Cook time: 10 min
Yield: 2
Ingredients: 3 oz Norwegian Steelhead Trout, boneless and skinless; 1 tsp butter, unsalted; 2 eggs; 2 tbsp crème fraîche; 1 lime; canola oil, for frying; 2 rice cakes; 0.33 cucumber; 0.5 tsp coriander seeds; 0.5 tsp flake salt; 1 jalapeño pepper; 1 tsp chives, fresh; 1 tsp chervil, fresh; 2 tbsp trout eggs

A bright-tasting dish with Norwegian Steelhead Trout, featuring mellow cucumbers and a hint of lime.

Cooking time30-40 min

Difficulty levelEasy

Rating3/5

Servings

Ingredients

Preparation

Prepare veg, herbs and spices: thinly slice cucumber and jalapeño(with seeds), and chop chives and chervil. Toast coriander seeds in a dry, hot pan. Remove from heat and crush.
Remove zest from lime, juice, and set both aside.
In a hot pan, add butter and eggs until they have reached a super-soft scramble. Add crème fraîche and half the lime juice. Mix until combined. Set aside.
Heat oil in separate pan and add rice cakes. After 30 seconds, flip and allow to puff up. Remove and place on a plate lined with paper towels.
Arrange 10 slices of cucumber on each plate, in two rows of five, overlapping the edges slightly.
Thinly slice Norwegian Steelhead Trout and place over the cucumbers lengthwise. Season with coriander and salt.
Lay a few slices of jalapeño over the trout. Add remaining lime juice and lime zest. Spoon 2–3 tablespoons egg mixture over the top of the trout and cucumbers.
Crumble a rice cake over each plate.
Sprinkle the chives and chervil over the top to garnish. Place a tablespoon of the trout eggs on the side of each plate and serve.