Aged trout tartare with oyster mayonnaise and radishes


First published in 2022
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Combine the sliced radishes, olive oil, chardonnay vinegar and honey together and set aside to marinate


Dice the sea trout into a smallish dice, and keep cool in a mixing bowl over ice. Add the cucumber, the juice of 2 lemons and some salt to season and mix well to combine


Shuck the oysters and place them and their juices into a container with the juice of the remaining lemon. Using a hand blender blitz the oysters and lemon juice to a puree


Very slowly whisk in the rapeseed oil (drop by drop at first, then in a thin stream) to make a mayonnaise. Season with salt, transfer the mixture to a piping bag and refrigerate

  • 150g of rapeseed oil
  • salt to season

Divide the trout mixture between 6 plates, then pipe on a few dots of oyster mayonnaise. Cover with the marinated radishes and a few sprigs of dill. Grate a little horseradish over the top and serve

First published in 2022
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