Ceviche Trout canapé with Zhoug
This canapé has all the elements needed to satisfy a single mouthful, with soft and crunchy textures and the hot, herbaceous Zhoug bouncing off the flavours of the trout and avocado. Recipe courtesy of Belazu.
Prep 30 minutes
Serves 25-30 people
Ingredients
1 large trout fillet
Salt
1 packet corn tortilla wraps
2 lemons
2 limes
1/2 orange
2 tsp sugar
2 tbsp of olive oil
1 ripe avocado
1 small tub full fat creme fraiche
1/3 jar Zhoug
Method
Remove the trout from the packaging and dry with a paper towel. Season all over with salt and place in the fridge for 25 minutes. This will help firm the flesh up.
Heat an oven to 160C fan/180C non-fan. To make the crispy tortilla bases, use a round cutter around 5cm wide to cut the tortillas into discs. Alternatively, cut the tortillas into small triangles. Separate the tortillas out, place on a baking tray, and bake for 7-10 minutes, or until completely crisp, then remove from the oven.
Make the dressing by zesting 1 lemon and 1 lime into a bowl, then juice the lemons, lime and ½ orange. Add the sugar, olive oil, and 2 tsp salt and mix well until dissolved. Keep refrigerated until ready to use.
Take the trout from the fridge and clean off any liquid and salt with a paper towel. Use a sharp knife to cut thin slices of trout, starting at the tail end, cutting towards you with a very shallow angle, in long smooth movements. Try not to push and pull the knife as this can tear the flesh. Lay the pieces of fish into a clean flat dish, ready to add the dressing. If you find this method a little tricky, you can cut thin slices across the fillet, stopping just above the skin and you can also cut the flesh into cubes. Depending on how many canapes you wish to make, you probably wont need to use all the fillet, so wrap up the remaining trout and keep for another meal.
