Tartara di Trota

Rainbow Trout Tartare

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This is a very traditional dish – I love it! I learnt to make this when I was 15 and working in my first restaurant on Lake Garda. It can be made with meat or seafood. Traditionally it’s brought to the table with all the ingredients separate (like a French steak tartare) and the waiter mixes it there. In Lombardy, I love to eat the meat version at II Frate in Brescia. Some people make it with chopped Ligurian olives – I don’t like them in this but you can suit yourself.