Ocean trout tartare with chips
Ingredients
- 600g skinless ocean trout, cut into 5mm pieces
- pinch mustard powder
- ½ lemon, juice only
- 1 tablespoon salted baby capers, rinsed
- 2 golden shallots, finely chopped
- 1 tablespoon thinly sliced chives
- 2 tablespoon extra-virgin olive oil
- 850g sebago potatoes, peeled, cut lengthways into 2cm-thick pieces and soaked in water
- peanut oil, for deep-frying
- 4 quail eggs and cornichons, to serve
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