Lightly Salted Trout Tartare with Avocado, Shrimp, and Orange

1. 1 Lightly salted troutpack 200 g ≈ $8.00 80 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 65 g
3. 3 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
4. 4 Oranges≈ $3.80 per kg 60 g
5. 5 Arugulapack 100 g ≈ $2.80 13 g
6. 6 Lemon≈ $4.70 per kg 6 g
7. 7 Honey 8 g
8. 8 Mustard 6 g
9. 9 Olive oil 10 ml
10. 10 Soy sauce 11 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach shrimp in boiling salted water for 3 minutes until pink, then cool.

2. Slice trout into thin strips and arrange along the edges of a ring mold.

3. Cube peeled² orange⁴, avocado³, and shrimp; toss with half the arugula⁵.

4. Whisk together soy sauce, honey, mustard, and lemon⁶ juice, then drizzle in olive oil and mix with a fork.

5. Toss filling with 1–2 tablespoons of dressing and combine.

6. Pack filling into the ring mold and chill for 30 minutes.

7. Remove the ring, garnish with arugula⁵, and drizzle with remaining dressing.