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.
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