Salmon trout tartare with gazpacho dressing

Ingredients for 4 servings:

• 450 g trout fillet(s) (salmon), skinned, fresh or frozen
• some sea salt, coarse
• ½ cucumber(s), halved lengthwise and pitted
• 300 ml olive oil
• 1 lime(s), juice
• 3 tbsp mixed herbs, e.g. parsley, dill, oregano
• 2 cloves garlic, finely chopped
• 2 egg yolks, fresh
• 350 ml olive oil
• 1 tsp mustard, grainy
• 5 anchovy fillets, in oil
• 5 basil leaves, chopped
• 400 g tomatoes, chunky, from the can
• 1 clove(s) garlic, finely chopped
• 1 tbsp vinegar (white wine)
• ½ tsp brown sugar
• ½ tsp salt
• 1 dashes lemon juice
• 50 ml olive oil, cold squeezed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fine starter

Thoroughly coat the fish fillets in salt on both sides and refrigerate for 1 1/2 hours. Not necessary for frozen fish. Then rinse off the salt, drain the fillets, pat dry, and place in a bowl. Mix all of the marinade ingredients together and pour over the fish. Pour the marinade onto the frozen fish while still thawed. Refrigerate overnight. For the gazpacho dressing, place the tomatoes in a small pan and gently simmer. Add all of the other ingredients except the olive oil. Add this in a fine stream, stirring until a very light paste forms. Pass everything through a fine sieve and refrigerate for about 3 hours. For the anchovy mayonnaise, all of the ingredients should be at room temperature. Whisk the egg yolk with the white wine vinegar and mustard, then add the oil drop by drop, then in a thin stream, stirring constantly. Finely chop the anchovy fillets and add. Stir in the basil. Refrigerate. Cut the cucumber and the pickled fish fillets into small cubes. Mix both ingredients with the mayonnaise. To serve, place the tartar in the center of a small plate using a small serving ring. Serve the gazpacho dressing around it to create a mirror effect.