Cool, glistening cubes of trout, dill and shallot wait for the very last moment. Then a spoonful of Le Paulmier’s Fir Vinegar, made from young Douglas fir shoots, adds pronounced citrus notes ranging from lemon to lemongrass.
Serves 4 · 20 min
- Finely dice 14 oz (400 g) very fresh skinless trout fillets and keep them chilled.
- Mix with 1 finely chopped shallot, 1 tbsp chopped dill and 2 tbsp olive oil.
- Just before serving, season with 1 tbsp of the fir vinegar, salt and pepper.
- Shape into rounds on chilled plates and serve with toasted rye bread.
The star of this recipe: Fir Vinegar, by Le Paulmier.
