Trout tartare with blinis

Ingredients

• 400g trout steak
• A few salad greens
• 20cl Chasselas vinegar
• 10cl Abel 1898 virgin walnut oil
• A bunch of basil
• A pinch of Breton cumin
• 1 Lemon
• 100g flour
• 25cl liquid cream
• 1 drop virgin walnut oil
• 1 pinch salt
• 1 egg

Preparation

Chop the trout steaks into small cubes. Sprinkle with lemon juice and set aside in a salad bowl. Place a few sprigs of basil in a blender, add the
chasselas vinegar, virgin walnut oil, Breton cumin and a pinch of salt,
and blend. Mix the diced trout with the marinated basil in the salad bowl. Set aside! Now you can start on the blinis. Place all the ingredients in a bowl: flour, egg, liquid
cream, salt and Abel 1898 virgin walnut oil. Mix to a slightly thick paste. Place 4 spoonfuls of blini batter in a frying pan, spread with a spatula
and brown for around 2 minutes on each side. Finally, carefully arrange the trout tartare and 2
blinis on your plates.

Oils to make the recipe

ABEL 1898

Virgin walnut oil

From 5,85 €^{Including tax}

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