Jamie drizzling honey on top of a fig tart

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Trout crudo
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Trout crudo

Simple but impressive

Trout crudo
Save recipe

15 mins
Super easy

serves 4

About the recipe

Try this quick recipe for a delicious starter, or simply serve with a chilled glass of white wine if you’re feeling fancy. Quality is key here, so you’ll need the best fish you can afford. Always make sure you eat raw fish on the day you buy it, too.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

2 x 130g super-fresh trout fillets

1 red chilli

1 heaped teaspoon baby capers

1 lemon

extra virgin olive oil

3 sprigs of dill (15g)

Top Tip

Try mixing up the flavours – coriander and lime, or parsley and grapefruit would also work well.

Method

  1. Place the trout fillets on a board, skin-side up. Carefully remove the skin with a sharp knife and discard. Cut the trout fillets into thin slices and arrange on a large plate.
  2. Finely slice the chilli (remove the seeds if you don’t like it too hot) and place in a bowl. Add the capers, finely grate in the lemon zest and squeeze in the juice. Season to perfection with sea salt and black pepper.
  3. Spoon the dressing over the sliced trout, drizzle with some extra virgin olive oil and pick over the dill fronds. Serve straight away.

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