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  • Trout tartare with quails' eggs and salmon roe
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    By Andreas Viestad

    Trout tartare with quails’ eggs and salmon roe

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    Trout has long traditions in Norway, and it is also very popular in Canada. In this tartare I have used maple syrup, which is often associated with Canada. You could also use salmon or smoked salmon.

    Serves 4

    PREPARATION:

    • 1

      Chop the raw and smoked trout into small pieces. Add the following to taste: maple syrup, shallots, pickled cucumber, tarragon, horseradish, mustard, apple cider vinegar, rapeseed oil, salt and pepper.

    • 2

      Mould the tartare into a burger-like shape, or use a tin.

    • 3

      Slice the radishes using a microplane or something similar, and place the slices on a plate. Place the tartare on top of the radishes.

    • 4

      Finish by cracking a quails’ egg over the tartare and decorate with the salmon roe.

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  • Trout has long traditions in Norway, and it is also very popular in Canada. In this tartare I have used maple syrup, which is often associated with Canada. You could also use salmon or smoked salmon.

    Serves 4

    PREPARATION:

    • 1

      Chop the raw and smoked trout into small pieces. Add the following to taste: maple syrup, shallots, pickled cucumber, tarragon, horseradish, mustard, apple cider vinegar, rapeseed oil, salt and pepper.

    • 2

      Mould the tartare into a burger-like shape, or use a tin.

    • 3

      Slice the radishes using a microplane or something similar, and place the slices on a plate. Place the tartare on top of the radishes.

    • 4

      Finish by cracking a quails’ egg over the tartare and decorate with the salmon roe.

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