Stuffed Trout with Scallops Tartar

by Chef Jean Soulard

Smoked trout stuffed with scallops and dill

Makes 4 servings

Ingredients

• 7 ounces scallops
• 3 ounces smoked trout
• 1 tablespoon shallots, chopped
• 1/2 ounce fresh dill, chopped
• 1 tablespoon olive oil
• Juice from 1/2 lemon
• Hijiki seaweed
• Salt
• Pepper

Directions

1. Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste. Refrigerate the mixture for 30 to 45 minutes. Add the olive oil.
2. Cut the smoked trout into small slices.
3. Place the scallop mixture on the trout slices and gently roll them.
4. Garnish with a few pinches of dill and Hijiki seaweed and serve.

This segment appears in show #2818.

Recipe courtesy of Jean Soulard
© 2003 Jean Soulard

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