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

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

Cooking time30-40 min
Difficulty levelEasy



  • 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.