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Preparation 2 hours

Cooking 7 mins

Serves 4

Sea trout tartare with braden rost salmon scotch egg, crowdie and wood sorrel


• 600g piece of sea trout fillet skinned and pin boned
• 2 shallots
• 2tbsp mini capers
• 100g cornichon
• 1 lemon
• Rapeseed oil
• Tabasco
• Flat leaf parsley
• Dill
• Sea salt
• 200g braden rost or roast smoked salmon
• 4 quail eggs
• 1 egg
• Plain flour
• Fresh white bread crumbs
• 300g crowdie (goat’s curd)
• Wood sorrel if available

Preparation method

For this recipe you must make sure that your fish is very fresh.

1.   Place your fillet of fish in the freezer for about ½ an hour to firm it up.
2.   Take from the freezer slice and chop it up into little cubes when the flesh is semi frozen,
      it makes the fish easier to cut, place the chopped fish into a mixing bowl.
3.   Finely chop the shallot and cornichon and add to sea trout.
4.   Chop some parsley and dill and add to the mix with the capers. Put the zest and juice of
      half  a lemon in and add a dash of oil, Tabasco and a good pinch of sea salt.
5.   Mix all the ingredients up and taste see if it needs seasoning more
6.   Cling film and place in the fridge.
1.   Boil the quail eggs for 2 minutes 20 seconds and place straight into ice water.
2.   Peel very carefully as the centres are soft boiled so you end up with a runny yolk.
      Set the peeled eggs aside.
3.   Put the braden rost, 100g of crowdie and a little chopped dill in a food processor and
      pulse until bound together.
4.   Take a little of the salmon mix and flatten it out.
5.   Place one quail egg in the middle and wrap the mixture around the egg set in the fridge
      for at least 1 hour.
6.   Take the salmon balls from the fridge and pane through the flour egg and breadcrumb.
      Place back in the fridge until needed.
7.   To serve take the sea trout mix from the fridge and press it into a ring leaving about
      ½ cm at the top. This is to be filled with the crowdie and scraped over the top of the ring
      with a pallet knife to leave a perfectly smooth surface.
8.   Run a knife around the top of the ring and unmould the sea trout place in the middle of
      your serving plate.
9.   Deep fry the scotch eggs at 180 until golden brown.
10. Place the scotch egg on top of the sea trout and garnish with the wood sorrel and a
      drissle of rapeseed oil.

Serving Suggestions

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