Aged trout tartare with oyster mayonnaise and radishes

Aged trout tartare with oyster mayonnaise and radishes

This trout tartare recipe combines an oyster mayonnaise with blushing pink meat radishes.
  • Cooking:
  • Serves: 6 persons



  1. Step 1

    Combine the sliced radishes, olive oil, chardonnay vinegar and honey together and set aside to marinate
  2. Step 2

    Dice the sea trout into a smallish dice, and keep cool in a mixing bowl over ice. Add the cucumber, the juice of 2 lemons and some salt to season and mix well to combine
  3. Step 3

    Shuck the oysters and place them and their juices into a container with the juice of the remaining lemon. Using a hand blender blitz the oysters and lemon juice to a puree
  4. Step 4

    Very slowly whisk in the rapeseed oil (drop by drop at first, then in a thin stream) to make a mayonnaise. Season with salt, transfer the mixture to a piping bag and refrigerate
  5. Step 5

    Divide the trout mixture between 6 plates, then pipe on a few dots of oyster mayonnaise. Cover with the marinated radishes and a few sprigs of dill. Grate a little horseradish over the top and serve