Marinated breakfast trout in a croissant with egg salad
Japan
fish
starter
difficult
Stevan Paul
Ingredients for 4 persons
- For the pickled fjord trout:
- 1 side (approx. 800 g) Norwegian fjord trout, skin on, boned (see our tip!)
- 1 tablespoon TOMAMI Japan
- 1 tbsp lemon juice
- 25 g salt
- 20 g sugar
- For the egg salad:
- 4 hard-boiled eggs
- 150 g mayonnaise
- 1 tsp TOMAMI Japan
- 50 g Danish pickles from a jar (or gherkins)
- 1 tsp capers
- A few sprigs of coriander (or: dill/chives/chervil/parsley)
- Salt
- 1-2 beds cress
- Some radishes
Preparation
For the marinated fjord trout, place the fillet on a tray or deep platter. Mix TOMAMI Japan with the lemon juice and brush the meat side of the fillet with the mixture. Mix 25 g salt and 20 g sugar and spread over the fillet. Cover and leave to marinate in the refrigerator for approx. 36 hours (1.5 days). After one day, pour the collected pickling brine over the tray again.
For the egg salad, peel the boiled eggs and separate the whites and yolks. Finely dice the egg white and crumble the yolk loosely. Mix the mayonnaise with TOMAMI Japan and 1 tbsp cucumber water until thin. Finely dice the cucumbers, chop the capers and stir both together with the egg white into the mayo. Finely chop the coriander and stir in with the egg yolk. Salt lightly.
Serving: Cut the marinated trout diagonally into thin slices with a sharp knife and serve with some egg salad on fresh croissants; serve with cress and radish slices to add a touch of Spring!
Alternative suggestion: a great dish simply served with boiled potatoes!
Tip: the fjord trout is slightly firmer than salmon – you can, of course, also use salmon fillet for this recipe! If you want to work with local salmon trout, the pickling time can be reduced by up to a day because these fillets are thinner.
Preparation time: marinated trout (36 hours), egg salad 25 minutes
