Trout Tartare with Cucumber, Dill, and Grainy Mustard Salsa, Creamy Horseradish Sauce, and Potatoes

Appetizers | Kazakhstani cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

For 4 servings, you will need 1 kilogram of fresh whole fish or 250 grams of fillet.

Ingredients

Creamy Horseradish - 1.8 oz
Milk - 5 fl oz
Potato - 8.5 oz
Cucumbers - 7.1 oz
Dill - 1.8 oz
Vegetable Oil - 1 fl oz
Dijon Mustard - 0.7 oz
Onion - 1.1 oz
Fillet of Sturgeon - 8.8 oz
Sorrel - to taste
Salt - to taste

Step by Step guide

Step 1

Mix the horseradish cream and milk until you achieve a thick pancake batter consistency.

Step 2

Boil the potatoes in their skins in salted water. Smoke the potatoes in a smoker using the hot smoking method for 40 minutes. Use a torch to char the potatoes so that they acquire scorch marks, as if they were pulled out of a fire. For home smoking, you can use an old pot. Place wood chips at the bottom, set a rack (like a trivet) on top, light the wood chips, place the potatoes on the rack, cover the pot with a lid, and leave it for 20 minutes.

Step 3

Peel the cucumbers and chop them into small cubes.

Step 4

Finely chop the dill, add vegetable oil, and mix well. Add the mustard and a pinch of salt, then stir everything together. Incorporate the cucumbers and the finely diced onion. Mix everything thoroughly.

Step 5

Remove the bones from the trout fillet, cut the fillet into small cubes, season with salt, and let it sit in the refrigerator for half an hour to allow the fish to cure.

Step 6

Rinse the sorrel and pat it dry.

Step 7

In a deep plate, place the creamy horseradish sauce, then add three potatoes, top with cucumber salsa, followed by trout tartare, and garnish with sorrel leaves and dill sprigs.