Name: Sea Trout Tartare with Salmon Scotch Egg
Yield: Serves 4
Ingredients: 100 g crowdie (goat’s curd), or cream cheese; dill; plain flour; 1 dash Tabasco; 1 tsp fennel pollen (optional); ¼ bunch flat leaf parsley; 2 tblsp mini capers; 200 g crowdie (goat’s curd), or cream cheese; 1 lemon; 1 egg; herbs, for garnish; 2 shallots; fresh white breadcrumbs; 75 ml rapeseed oil; 100 g cornichons; 1 tsp sea salt; 50 ml rapeseed oil; 200 g braden rost, or roast smoked salmon; 500 g piece of sea trout fillet, skinned and pin boned; ½ bunch dill; 4 quail eggs

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Sea trout is in abundance off the Yorkshire coast in summer and is an ingredient that should be used when it’s at its best in season. It’s great thrown on the BBQ or as a fillet. When cooking, make sure that it’s still pink when served, as it can become dry if overcooked.

The fennel pollen in this recipe is quite hard to get hold of (and quite expensive), but is well worth the effort. It’s fantastically fragrant and dried to a powder, so you only need a little pinch to get the full