Easy Salmon and Trout Tartare Recipe | Cured Salmon and Trout recipe | Fancy on a Budget

#easysalmonandtrouttartarerecipe #fancyonabudget #datenightdinnerrecipesfortwo

In this video, I am going to show you how to make an easy salmon and trout tartare recipe with salmon and trout that you cure yourself. If you can catch it yourself good for you. If you can make your own fishing rod, even better. If you can dam up a river to create your own lake, I'll literally bow down before you.

For all inquiries, you can reach me at [email protected]

INGREDIENTS FOR CURING:
Trout and/or Salmon
Salt & Sugar | Equal Ratio -
Enough to Fully Submerge
the Fish (depends on
the size of your container)
Dill
Lemon Zest

FRESH TARTARE:
Cured Salmon & Trout
Avocado
Cucumber
Shallots
Green Onions
Lemon Juice | 1 tbsp
Lemon Zest | 1/3 lemon
Black Pepper

UMAMI TARTARE:
Cured Salmon & Trout
Avocado
Garlic Chives
Cucumber
Shallots
Nori
Green Onions
Rice Vinegar | 1 tsp
Soy Sauce | 1 tsp
Sesame Oil | 1tsp
Chili Paste | 1 tsp
Sesame Seeds

Method:
Cut your fish fillets a manageable size and trim off any disproportionate pieces such as the belly (the reason for this is so that the piece cures evenly throughout)
Save the pieces, salt them, fry them and savour the moment
Remove the skin from the curing pieces and set them aside to fry them, as you did with the trimmings
Mix together your salt and sugar, followed by the lemon zest and dill
Layer the base of your curing container with your curing mixture and then layer on your fish
Making sure that each side of the fish is in contact with the curing mixture
If you have space repeat this process with the remaining fish pieces
Cover it up and place in the fridge for 1-2 days depending on the size of your fillet (I had the trout cure for 1 day because it's thinner than the salmon)
Rinse off any remaining curing mixture and pat dry with a paper towel.
Finely mince all of your ingredients and mix together according to your taste
At this point you can just eat it with a spoon and call it a day but if you want to impress someone it is recommended to place it in a circular mold so as to fancify it.
Garnish with various greenery and a Quail egg if you want to resemble a 0-3 star restaurant

Music:
Gustav Holst - "Uranus, the Magician" from "The Planets" Suite
Camille Saint-Saëns - "Aquarium" from "The Carnival of the Animals"