Rainbow Trout, Mango and Avocado Tartare

Ingredients

The tartare

• 400 g rainbow trout fillet, skin removed
• 1 ripe avocado, cut into small cubes
• ½ mango, cut into small cubes
• 1 green onion, finely sliced
• 2 tbsp red onion, finely chopped
• 2 tbsp unsalted pistachios, chopped
• 2 tsp fresh dill, finely chopped

The vinaigrette

• ½ lime juice
• 1 tbsp white balsamic vinegar (or other light vinegar)
• ½ tsp Dijon mustard
• ¼ tsp Sambal Oelek
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp pure vanilla extract

Instructions

Nutrition Facts (estimated)