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Tartare of Tasmanian Ocean Trout and Scallop with Caviar - Chef Recipe by Josh Strudwick.

Tartare of Tasmanian Ocean Trout and Scallop with Caviar - Chef Recipe by Josh Strudwick.


200g Tasmanian ocean trout, skinned and cubed into 0.5 cm pieces
4 large Tasmanian scallops, thinly sliced
25g tin Yarra Valley Ikura Shoyu Zuke caviar
1 tsp toasted black sesame
4 tsp extra virgin olive oil
1 small garlic clove, finely chopped
1 tsp mild chilli, finely chopped
1 tsp fresh parsley, finely chopped
20mL basil oil
Sea salt and fresh cracked black pepper to taste
8 sprigs dragons breath mustard for garnish
8 sprigs black fennel for garnish
Native coastal flowers for garnish

Citrus loaded ponzu:

150mL ponzu
1/2 lemon
1/2 orange, zested and juiced
1 tsp palm sugar

Basil oil:

1 bunch fresh basil, blanched
1/4 cup olive oil
1/4 cup grapeseed oil


Citrus loaded ponzu:

Combine and mix all ingredients together. Set aside.

Basil oil:

Refresh blanched basil in ice water and rest on a paper towel.

Blend basil with olive and grapeseed oil. Allow to settle until oil becomes clear.

Combine ocean trout, garlic, chilli, black sesame and parsley. Add 3 teaspoons of ponzu and gently mix.

Add extra virgin olive oil and season to taste.

To plate:

Spoon basil oil equally onto four plates.

Place an appropriately sized mold in the centre. Add ocean trout mixture, pressing down gently to allow mixture to settle.

Fan sliced scallop evenly over the top, remove the mold and equally divide the caviar over the scallops.

Garnish with dragons breath (if you can’t get dragons breath, replace with endive or wild rocket) and black fennel.

Pool ponzu inside basil oil and add coastal flowers to finish. If you can’t get coastal flowers, replace with edible flowers of choice.