Trout crudo
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- Abigail Donnelly
- 8
- Easy
- 20 minutes, plus 30 minutes’ chilling time
- 10 minutes
- Woolworths Diemersdal Passion Fruit Sauvignon Blanc
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
“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
Ingredients
- 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
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