Steelhead Trout Tartare with Avocado Cream & Pistachios

Ingredients

• 8 oz very fresh (sushi grade) steelhead trout, skin off & finely chopped
• ½ red pepper, small dice
• ½–1 red chili or jalapeño, minced
• 1 Persian cucumber, small dice
• 2 tbsp red onion, very finely chopped
• 2 tbsp cilantro, chopped
• 4 slices of lime, skin on, small dice
• 1 small avocado, small dice
• Juice of ½ lime
• 1 tbsp good olive oil
• Salt & black pepper

Avocado Cream

• 1 ripe avocado
• Inside of 1 cucumber
• Juice of ½ lime
• ½ tbsp rice vinegar
• 1–2 tbsp pistachios
• Pinch salt
• 1 tbsp olive oil

Method

1. Mix all tartare ingredients gently in a bowl. Taste and adjust lime and salt.
2. Blend avocado cream ingredients while adding the olive oil slowly until smooth and creamy. Adjust flavor.
3. Spread avocado cream on a plate. Top with trout tartare.
4. Finish with chopped pistachios.
5. Serve with crackers or crostini (truffle potato chips work beautifully too).