on Mar 09, 2022
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| 1 Tasmanian Ocean Trout fillet (about 2 pd), boned and skinnedyuzu juice |
| 4 T yuzu juice |
| 4 T olive oil |
| 2 T soy sauce |
| 2 T chives, chopped (optiona |
| 6-8 shiso leaves, chiffonade and lightly chopped |
| Sea salt to taste |
| Rice crackers (Trader Joes has a good gluten-free brand) |
1. Chop the ocean trout into 1/4” pieces and place in medium bow.
2. In a small bowl, mix yuzu, olive oil, (chives, if using) and soy sauce together.
3. Pour over the fish pieces and mix lightly. Taste for seasoning. Add salt if need
4. Mix in shiso leaves.
5. Spoon tartare on top of rice crackers and serve immediately.
