Photo The Gazette   Garde-Manger tartare

 Garde-Manger chef Chuck Hughes makes his tartare with tuna, but when I asked him to use a more environmentally-friendly fish, he happily complied and came up with a recipe for trout tartare, which is now on his menu.

300g (10 oz) trout filet, skinned and boned

1 large ripe tomato, peeled, seeded and cut into a small dice

a handful of blanched fine green beans, roughly chopped

2 tablespoons (30 ml) finely chopped shallots

1 tablespoon (15 ml) finely chopped capers

1 tablespoon (15 ml) chopped celery leaves

2 teaspoons (10 ml) chopped chives

1 teaspoon (5 ml) grated fresh horseradish OR 2 teaspoons (10 ml) bottled horseradish

zest of one lemon

salt & green Tabasco, to taste

extra-virgin olive oil to taste, between 1 and 2 teaspoons

1 cup croutons, homemade or store bought (such as Première Moisson)

Cut the trout into ¼-inch dice and place it in a cold mixing bowl. Stir in the tomato, green beans, shallots, capers, celery leaves, chives, horseradish and lemon zest. Season with salt, Tabasco and enough olive oil to add flavour without making the mix too oily. Fold in the croutons and serve immediately. 

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