Sea trout tartare
An interesting idea from Krystian Szidel, chef of Café Polskie Smaki restaurant at the Sheraton Sopot Hotel. The restaurant serves delicacies from the Polish and Kashubian cuisines, including the one presented here.
- 200 g Baltic Sea trout, filleted, without skin
- 40 g marinated honey mushrooms
- 40 g shallots
- 40 g pickled gherkins
- 4 g anchovies
- 4 dried tomatoes
- 4 tablespoons virgin rapeseed oil
- Early lettuce
- Salt and pepper to taste
- ½ baguette
- 40 g herb butter
Debone the fillet and chill. Finely dice the shallots, gherkins and mushrooms. Finely dice the trout fillet, season with salt and pepper, and drizzle with rapeseed oil. Serve with the remaining ingredients, along with hot baguette toasts and herb butter. Enjoy!