Trout tiradito with purple potatoes and amarillo tiger's milk
- Preparation and cooking time
- Total time
- plus cooling
- Easy
- Serves 4 as a starter
Skip to ingredients
Ingredients
- 250g purple (heritage) potatoes, peeled and chopped
- 2 tsp amaranth seeds
- 320g skinless sushi-grade trout, thinly sliced
- 30g trout or salmon caviar
- purple basil or coriander leaves, to serve
- a pinch aji panca or regular chilli flakes, to serve
AMARILLO TIGER'S MILK
- a large chunk ginger, roughly chopped
- 4 cloves garlic, halved
- a small bunch coriander, roughly chopped
- 8 limes, juiced
- 1 tsp fine salt
- 2-4 tbsp amarillo chilli sauce
Method
- STEP 1
Boil the potatoes until very tender, drain well, mash to a smooth purée and leave to cool. Shape the mashed potato into a sausage in clingfilm, to create a cylinder shape and chill.
- STEP 2
Heat the amaranth seeds in a dry hot pan and heat until they start to open, and smell toasted.
- STEP 3
For the tiger’s milk, add the ginger, garlic, coriander and lime juice into a bowl. Stir, then leave to infuse for 5 minutes. Strain the mixture through a sieve, discarding the solids. Add the salt and the chilli sauce and mix until it becomes a glossy sauce. Taste to ensure the balance of flavour is correct then set aside.
- STEP 4
Cut the chilled potato into discs, remove the clingfilm and divide between 4 plates. Add the trout slices and put the caviar on top of the potato. Pour the tiger’s milk onto the dish and sprinkle over the toasted amaranth seeds, herbs and a few chilli flakes, to serve.
