Salmon trout tartare

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

400 g of fillet of salmon trout,

200 g basmati rice,

2 lemons,

1 tablespoon chopped chives,

1 jar of unsweetened white yogurt,

2 tablespoons olive oil,

1 clove of garlic,

salt,

pepper.

Introduction

Tartara, it is known, should indicate, strictu sensu, a meatball of raw, minced, horse, but today the term is used for different dishes. Here is a new way of trout preparation in a recipe that combines the taste of a traditional fish with more "exotic" elements such as basmati rice.

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