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Tartare of Macquarie Harbour Ocean Trout with Goat’s Cheese


  • 250 g Macquarie Harbour Ocean Trout trimmed & cut into small dice

  • White pepper

  • 1 tablespoon Olive Oil

  • 1 egg yolk

  • 60 g fresh Goat's Cheese *see note

  • 0.75 tablespoon chive chopped

  • 1 tablespoon chopped Onion green

  • 1 teaspoon Coriander chopped

  • 1 teaspoon Parsley chopped

  • 1 teaspoon Caper finely chopped

  • 0.5 teaspoon Ginger

  • 1 teaspoon finely chopped Anchovy

  • 1 Garlic Clove finely chopped

  • 0.5 tablespoon mirin

  • 0.5 tablespoon Soy sauce

  • 0.25 teaspoon Lime Zest

  • 0.5 teaspoon Lime juice

  • sea salt

  • roasted sesame seed

  • black sesame seed

  • 1 teaspoon black olive paste

  • 2 tablespoons Ocean Trout Fillet Roe

  • 1 cup Master cress leaves


  • 1.

    Season diced Ocean Trout with white pepper and olive oil. Combine together gently with egg yolk.

  • 2.

    Cover with plastic wrap and refrigerate until ready to use.

  • 3.

    Mash goat’s cheese with the back of a fork or spoon and combine all remaining ingredients.

  • 4.

    Gently mix Ocean Trout together with goat’s cheese mixture until fish is well coated with mixture.

  • 5.

    To serve, place well oiled baking rings (5cm width) onto the centre of serving plates.

  • 6.

    Spoon the Ocean Trout mixture inside each baking ring and pack gently.

  • 7.

    Garnish with Ocean Trout roe and master cress leaves


(* when selecting goat’s cheese, choose a variety that is not too salty in taste, if unavailable reduce quantity of soy sauce and adjust to your palate).

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