Glazed Pork Tenderloin
A cozy fall dinner made easy! Tender pork is seared and roasted with a sweet and savory glaze of Fig Balsamic, Garlic Olive Oil, Dijon and fresh herbs. Simple enough...
Read moreLemon & Dill Rainbow Trout Tartare
Daniela Cairo
2
15 minutes
0 minutes
250
Peruvian
Appetizers
This fresh and zesty dish combines the tangy brightness of our Lemon Fused Olive Oil with the herbaceous notes of our Wild Dill Infused Olive Oil. Paired with succulent rainbow trout, creamy avocado, and a pop of briny capers, it's perfect for enjoying with friends at the beach. The addition of fresh dill and a squeeze of lemon enhances the flavours, while a sprinkle of Ocean Edibles Sea Salt from Kootenay Salt Blendz adds the perfect finish. Serve with your favourite crackers for a delightful appetizer or light lunch.
Ingredients
- 1 tbsp NOOC Lemon Fused Olive Oil
- 1 tsp NOOC Wild Dill Infused Olive Oil
- 1/2 tbsp Dijon mustard
- 1/2 tbsp fresh dill (chopped)
- Juice of 1/2 lemon
- 200g rainbow trout (raw, cubed small)
- 1/2 avocado (cubed small)
- Ocean Edibles Kootenay Salt Blendz (to taste)
- Crackers (for serving)
- Capers (optional)
Directions
In a small bowl, whisk together the Lemon Fused Olive Oil, Wild Dill Infused Olive Oil, Dijon mustard, chopped dill, half the lemon juice, and a pinch of Ocean Edibles Kootenay Salt Co. until well combined.
- Add the cubed rainbow trout to the bowl, gently tossing to coat the fish evenly with the marinade.
- In a separate small bowl, toss the cubed avocado with the remaining lemon juice and a pinch of Ocean Edibles Kootenay Salt Co.
- For serving, find a small bowl with a flat bottom. Add the marinated trout first, then layer the avocado on top, pressing gently to mould the mixture.
- Flip the bowl onto a plate for a nice presentation. Drizzle the capers on top if desired, and arrange crackers around the plate.
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