Trout Tartare with Apple and Lemon Juice
Trentino Trout fillet
Cut 200g of Trentino trout fillet into small cubes. Cube a sharp apple such as a Granny Smith. Add the juice from half a lemon of Garda Trentino. Mix all the ingredients together and season with salt and pepper.
Leave the mixture to rest in the refrigerator for an hour so that the flavours can combine. Serve the mixture onto the plate using a pastry ring to form its shape and garnish with fresh chive. Its perfect served with toast and mountain farmhouse butter.
The dish goes well with Trentodoc Brut.