Sea Trout Tartar

• 150 g Cured Trout
• 5 g red yuzu kosho
• 20

We make our own yuzu kosho at Aizle. It’s a fermented chilli paste that uses a mixture of citrus peel and chillies, blended into a paste and fermented. It adds a real savoury, deep flavour and a subtle heat that isn’t burning. You don’t have to make your own — you can buy some great ones online.

Cut the sea trout into very fine dice, then mix it with the red yuzu kosho, diced apple and