Crispy tartar mini horn with 2 trout

Ingredients:

24 mini cone Ready to fill 

250 g of salmon trout

100 g of smoked trout

1 lime

1 shallot

salt

olive oil

with pink berries

Preparation:

Remove fish bones and skin.

Rinse the fish, then wipe.

Cut the fish into small pieces.

Finely chop the shallot.

Mix everything, then drizzle with lime juice, and a drizzle of olive oil.

Crush the berries, add them to the preparation.

Season.

Film, then let stand in the fridge for 2 hours.

Garnish mini-cones when serving.

Our blogger’s tip:

It is advisable to freeze raw fish for 24 hours in order to kill all bacteria before implementation.