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.
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.
Mould the tartare into a burger-like shape, or use a tin.
Slice the radishes using a microplane or something similar, and place the slices on a plate. Place the tartare on top of the radishes.
Finish by cracking a quails’ egg over the tartare and decorate with the salmon roe.