¼ cup extra virgin olive oil
10 basil leaves, blanched
2 Lebanese cucumbers, peeled and diced finely
400g ocean trout, diced finely
1 tablespoon finely sliced chives
1 teaspoon finely sliced mint
1 punnet micro herbs
80g ocean trout roe
crispbread, to serve
SERVES 4-6 | PREP AND COOK TIME 30 MINUTES
To make the dressing, put the olive oil and blanched basil leaves into a blender and process until the basil leaves have completely broken down. Strain the oil through fine muslin into a serving jug.
In a bowl, combine the diced cucumber, ocean trout, chives and mint. Divide into four equal portions. Spoon each portion of trout tartare over a serving plate, season with sea-salt and freshly ground black pepper and using a microplane grate a little fresh lemon zest over each plate. Scatter with micro herbs, spoon small spoonfuls of the roe around the outside and drizzle with the basil oil.
Slice the lemon in half and squeeze a little lemon over the tartare just before serving. Serve with crispbread.