Poke with Trout

⏳ Time

15 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

You can make soy aioli at home: for this, mix one cup of store-bought aioli with 4 teaspoons of light soy sauce, 1 teaspoon of chili-garlic sauce, 3 teaspoons of mustard seeds, 2 tablespoons of water, and sugar to taste for balance.

Ingredients

Trout - 12 oz
Scallions - 1.8 oz
Spanish onions - 1 head
Sweet Chili Sauce - 2 spoons
Lightly Salted Red Fish - 1.8 oz
Dark red seaweed - 2 spoons
Salt - to taste
Ground Black Pepper - to taste
Aioli Sauce - to taste
Tobiko Caviar - to taste
Fresh Mint - to taste
Black sesame seeds - 1 tablespoon

Step by Step guide

Step 1

Cut the trout into cubes about 0.5 cm on each side. Mix with chopped white and green onions, finely crumbled nori and wakame seaweed (use them in a 1:1 ratio), chili-garlic sauce, and dark sesame oil. Season with salt and pepper, then refrigerate for one hour.

Step 2

Before serving, thinly slice the gravlax made from salmon, similar to sashimi. Then, shape small patties from the trout, using about 1.5 tablespoons of the mixture for each one.

Step 3

Arrange 2 pieces per plate, covering each with a mint leaf and a slice of gravlax. Drizzle with soy aioli on top and garnish with a teaspoon of green tobiko caviar.

Step 4

As an option, the fish tartare can be shaped into round, flattened patties, quickly pan-fried for ten seconds, and served on bruschetta: toast slices of bread in olive oil, top them with tomato slices, place the patty on top, and garnish with tobiko and green onions.