Trout crudo

Trout crudo

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  • 8
  • Easy
  • 20 minutes, plus 30 minutes’ chilling time
  • 10 minutes
  • Woolworths Diemersdal Passion Fruit Sauvignon Blanc
  • Buy Ingredients Here

“You could make this with fresh yellowtail, tuna or salmon and bulk it up with diced avo. Make a platter and let everyone dig in.” – Abigail Donnelly


  • 500 g Woolworths rainbow trout portions
  • 1 cup orange juice
  • 2 T Woolworths horseradish sauce
  • 1 cup crème fraîche
  • 1 cup sunflower oil
  • 100 g capers, drained, dried and opened up slightly
  • 2 x 35 g packets Woolworths rainbow trout skin salt and vinegar-flavoured crisps
  • 50 g Woolworths trout pearls

Cooking Instructions

1. Chop the fish into small cubes. Pour over the orange juice, cover and chill for 30 minutes.

2. Mix the horseradish and crème fraîche.

3. Heat the oil in a saucepan, add the capers and fry until slightly crispy. Drain on kitchen paper. 4 To serve, dollop the crème fraîche onto a platter and top with the trout and capers. Add the fish skin crisps and trout pearls.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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