Tartare of Smoked and Fresh Lake Fish

Tartare of Smoked and Fresh Lake Fish is a delectable dish that combines the delicate flavors of fresh féra and smoky féra. This elegant recipe incorporates a harmonious blend of textures and tastes, enhanced by the addition of shallots, chives, fingerling potatoes, walnuts, crème fraiche, and a tangy horseradish cream. The dish is beautifully presented with a mesclun or arugula garnish, making it visually appealing as well. With a delightful vinaigrette made with walnut oil, grapeseed oil, walnut vinegar, balsamic vinegar, and walnut mustard, this tartare is a true culinary delight. Whether you’re hosting a special dinner or looking to impress your guests, this Tartare of Smoked and Fresh Lake Fish is sure to be a showstopper on any occasion.

Serves 2–4

INGREDIENTS:

• 1 1/3 pounds fresh féra
• 1/3 pound smoked féra
• 3 shallots, finely chopped
• 1/2 cup chives, finely chopped
• 1/2 pound fingerling potatoes, cooked
• 4 tablespoons butter
• 1/2 cup walnuts, chopped
• 1 cup crème fraiche
• 2 tablespoons prepared horseradish
• Salt
• Mesclun or arugula, for garnish

FOR THE VINAIGRETTE: 

• 2/3 cup walnut oil
• 1/4 cup grapeseed oil
• 2 tablespoons walnut vinegar
• 2 tablespoons balsamic vinegar
• 4 teaspoons walnut mustard (see note)

INSTRUCTIONS:

1. Finely chop the fresh and smoked féra.
2. In a bowl, whisk together all the vinaigrette ingredients.
3. In another bowl, mix the fresh and smoked féra with 1 shallot and half of the chopped chives. Drizzle 2 tablespoons of vinaigrette over the fish. Refrigerate.
4. Cut the cooked fingerling potatoes into cubes. Sauté them in butter until golden.
5. In a separate bowl, mix the sautéed potatoes with the chopped walnuts, remaining vinaigrette, remaining chives, and shallots.
6. In a chilled bowl, whip the heavy cream. Fold in the horseradish and a bit of salt.
7. Using a cookie cutter, shape a disc of the fish mixture on each serving plate.
8. Place a dollop of horseradish cream on top of each tartare.
9. Flank the tartare with the potato-walnut mixture and add a handful of mesclun or arugula as a garnish.
10. Serve and enjoy!

NOTE:

• If walnut mustard is not available, you can make an approximation by stirring a spoonful of finely ground toasted walnuts into good-quality Dijon mustard.

Indulge in the exquisite flavors and textures of this Tartare of Smoked and Fresh Lake Fish. The combination of the smoked and fresh féra, complemented by the vibrant herbs and tangy horseradish cream, creates a symphony of taste that will leave your palate craving more. The accompanying sautéed fingerling potatoes, walnuts, and vinaigrette-infused salad greens add depth and richness to every bite.

Whether enjoyed as an elegant appetizer or a sophisticated main course, this dish promises to impress both seafood enthusiasts and culinary connoisseurs alike. So gather your ingredients, follow the carefully arranged recipe, and savor the artistry of this Tartare of Smoked and Fresh Lake Fish. Your taste buds will thank you for the memorable experience.