Trout tartare is one of those dishes that feels both sophisticated and surprisingly approachable – especially when you’re working with quality fish and fresh ingredients. The addition of roe adds delicate pops of salinity, while the lime mayonnaise and fresh dill bring brightness and herbaceous lift that make each spoonful sing.
Our Spier Cap Classique Brut 2022 is made for moments like this. Crafted in the traditional méthode champenoise style with 60% Chardonnay and 40% Pinot Noir, this sparkling wine brings golden apple and citrus aromas that reflect the lime in the mayonnaise. The fine, persistent bubbles cut through the richness of the trout while the wine’s yeasty, biscuity notes complement the briny capers and roe. Twenty months on lees gives this Spier Cap Classique enough depth to stand alongside the dish’s complex flavours while keeping that celebratory lift perfect for this time of year.
Recipe: Trout tartare with roe, capers, lime aioli and dill
Ingredients
- 400 g very fresh trout fillet portions, pinboned and skinless
- ½ English cucumber, peeled and diced
- shallot, finely chopped
- 4 tablespoons baby capers
- 3 Tbsp chives, finely chopped
- 45 ml (3 Tbsp) extra virgin olive oil
- salt & pepper, to taste
- a few strands dill, roughly chopped if large
- a few teaspoons of trout roe
- lime wedges, for serving
For the lime and dill aioli
- 2 egg yolks
- 2-3 Tbsp lime juice
- 1 Tbsp Dijon mustard
- 1 small clove garlic
- salt & pepper, to taste
- ā
cup canola oil
- a few strands of dill, roughly chopped
Method
Prepare the aioli: In a tall cup, add the yolks, lime juice, mustard, garlic and some salt & pepper. Using a stick blender, blend well. Now add the oil in a thin stream while blending continuously, until the aioli is thick. Add the dill and blend until incorporated. Set aside (or refrigerate until ready to use).
Prepare the tartare: Using a very sharp, long-bladed knife, cut the trout as neatly as possible into small cubes and place in a medium mixing bowl. Add the diced cucumber, chopped shallot, capers and chives. Drizzle with oil and season with salt & pepper, then stir gently to mix. Plate the mixture on individual plates, then use a teaspoon or a piping bag to pipe small blobs of aioli all around the edges. Top the aioli with roe, then finish with dill and a few lime wedges. Serve at room temperature, with some rye/seeded crackers on the side.