Starters & Light meals
Trout crudo
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“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
Wine/Spirit Pairing
Woolworths Diemersdal Passion Fruit Sauvignon Blanc
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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