Poke with trout
4 servings
15 minutes
Poke with trout is the embodiment of Hawaiian culinary elegance, blending ocean freshness with Eastern notes. This recipe originates from the traditions of island fishermen who marinated fresh fish with seaweed and spices to create a nutritious and flavorful dish. Here, tender trout is infused with the aroma of sesame oil, the heat of chili, and the zest of seaweed, achieving a multifaceted taste that balances tenderness and brightness. Salmon gravlax adds a delicate texture while soy aioli and tobiko provide umami depth. Poke can be served as a light appetizer on bruschetta or as tartare, bringing exotic sophistication to any menu. This dish not only looks beautiful but also offers a true gastronomic journey to sunny Hawaii.
1
Cut the trout into cubes about 0.5 cm on each side. Mix with chopped white and green onions, finely chopped nori and wakame seaweed (in a 1:1 ratio), chili-garlic sauce, and dark sesame oil. Season with salt and pepper, then refrigerate for an hour.
- Trout: 340 g
- Green onions: 50 g
- White onion: 1 head
- Seaweed: 2 tablespoons
- Chili sauce with garlic: 2 teaspoons
- Dark sesame oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Before serving, thinly slice the gravlax salmon like sashimi. Then, shape the trout into patties — about 1.5 tablespoons of filling per patty is needed.
- Trout: 340 g
- Lightly salted salmon: 50 g
3
Place 2 pieces on each plate per serving, cover each with a mint leaf and a slice of gravlax. Drizzle with soy aioli and garnish with a teaspoon of green tobiko caviar.
- Fresh mint: to taste
- Lightly salted salmon: 50 g
- Aioli sauce: to taste
- Green Tobiko Caviar: to taste
4
As an option, fish tartare can be shaped into round flat patties, fried in a hot pan for ten seconds, and served on bruschetta: toast slices of bread in olive oil, cover with tomato slices, then place the patty on top and garnish with tobiko and green onions.
- Trout: 340 g
- Green Tobiko Caviar: to taste
- Green onions: 50 g