Ceviche Trout canapé with Zhoug
Make the most of being able to get wonderful fresh Chalkstream Trout by turning it into a ceviche. It might seem challenging but it’s actually very simple. Just give yourself enough to time (and a sharp knife) to confidently slice the trout and the rest is straightforward. This canape has all the elements needed to satisfy in a single mouthful, with soft and crunchy textures and the hot, herbaceous Zhoug bouncing off the flavours of the trout and avocado.
- Remove the trout from the packaging and dry with a paper towel. Season all over with salt and place in the fridge for 25 minutes. This will help firm the flesh up.
- Heat an oven to 160C fan/180C non-fan. To make the crispy tortilla bases, use a round cutter around 5cm wide to cut the tortillas into discs. Alternatively, cut the tortillas into small triangles. Separate the tortillas out, place on a baking tray, and bake for 7-10 minutes, or until completely crisp, then remove from the oven.
- Make the dressing by zesting 1 lemon and 1 lime into a bowl, then juice the lemons, lime and ½ orange. Add the sugar, olive oil, and 2 tsp salt and mix well until dissolved. Keep refrigerated until ready to use.
- Take the trout from the fridge and clean off any liquid and salt with a paper towel. Use a sharp knife to cut thin slices of trout, starting at the tail end, cutting towards you with a very shallow angle, in long smooth movements. Try not to push and pull the knife as this can tear the flesh. Lay the pieces of fish into a clean flat dish, ready to add the dressing. If you find this method a little tricky, you can cut thin slices across the fillet, stopping just above the skin and you can also cut the flesh into cubes. Depending on how many canapes you wish to make, you probably wont need to use all the fillet, so wrap up the remaining trout and keep for another meal.
When ready to serve the canapes, first prepare the avocado. Cut in half through the centre, remove the stone, scoop out the flesh with a spoon, then cut into thin slices or small chunks. If preparing in advance, cover with some of the ceviche dressing to stop prevent it going brown. Pour the dressing over the fish and leave for a few minutes, or until it begins to go opaque.
Use a teaspoon to spread a little crème fraiche on each of the tortillas, add a piece of avocado, then top this with a piece of trout, allowing any excess dressing to drip off first. Finally, top with a small dab of zhoug and serve straight away.