Fresh, cool, and full of texture, this trout tartare brings together the delicate flavours of the fish with a zesty lime and dill aioli – all balanced by the crisp bubbles of Spier Cap Classique Brut.

Ingredients

• 400 g very fresh trout fillet portions, pinboned and skinless 
• ½ English cucumber, peeled & diced 
• shallot, finely chopped 
• 4 tablespoons baby capers 
• 3 Tbsp chives, finely chopped 
• 45 ml (3 Tbsp) extra virgin olive oil 
• salt & pepper, to taste 
• a few strands dill roughly chopped if large 
• a few teaspoons trout roe  
• lime wedges, for serving 

For the lime and dill aioli: 

• 2 egg yolks 
• 2-3 Tbsp lime juice 
• 1 Tbsp Dijon mustard 
• 1 small clove garlic 
• salt & pepper, to taste 
• ⅓ cup canola oil 
• a few strands dill, roughly chopped 

Method

Prepare the aioli:

1. In a tall cup, add the yolks, lime juice, mustard, garlic and some salt & pepper.
2. Using a stick blender, blend well. Now add the oil in a thin stream while blending continuously, until the aioli is thick.
3. Add the dill and blend until incorporated. Set aside (or refrigerate until ready to use).  

Prepare the tartare:

1. Using a very sharp long bladed knife, cut the trout as neatly as possible into small cubes and place in a medium mixing bowl.
2. Add the diced cucumber, chopped shallot, capers ad chives. Drizzle with oil and season with salt & pepper, then stir gently to mix.
3. Plate the mixture on individual plates, the use a teaspoon or a piping bag to pipe small blobs of aioli all round the edges.
4. Top the aioli with roe, then finish with dill and a few lime wedges.
5. Serve at room temperature, with some rye/seeded crackers on the side.