Fresh trout tartare and crunchy napa cabbage salad

When the trout fishing season reaches its peak, turning your catch into a delicious meal becomes a real pleasure. This duo brings together everything Quebec anglers look for: a wild trout tartare, enhanced with crispy capers, accompanied by a crisp and tangy napa cabbage salad. Freshness of the fillet, local flavor, contrasting textures — the plate evokes the northern lakes, the remote zecs, and the wildlife reserves where the brook trout reigns.

🎣 Before you dive into the recipe, make sure you have the right tools on hand. A good fillet knife, a stable cutting board, and a suitable cooler make all the difference. We've prepared a collection of essential fishing and cooking tools right here 👉 [Discover the collection]

Ingredients for a fisherman-style trout tartare

• 250 g of fresh caught trout (brook or rainbow), knife-cut

• 1/3 cucumber, seeded, diced small

• 1 French shallot, finely chopped

• 2 tbsp plain Greek yogurt

• 1 tbsp chives, flat-leaf parsley, and fresh coriander

• 1 tbsp lemon juice

• Sea salt, freshly ground black pepper

• 2 tbsp capers (rinsed, dried)

• Vegetable oil for frying

Steps for a balanced and textured tartare

• Slice the trout into small, even cubes for a tender yet firm texture

• In a cold bowl, combine the trout, yogurt, lemon juice, cucumber, shallot, and herbs. Salt, pepper, and gently stir. Chill until ready to serve

• Heat the oil in a small saucepan. Drop in the capers until they pop and become crispy. Drain on paper towels

• At serving, place the tartare on a cold plate and garnish with fried capers for a salty, crunchy touch

🔪 Filleting a clean fillet, removing bones without damaging the flesh, and cutting the fish to the right size — it’s an art. With a well-sharpened knife, a good pair of tweezers, and a quality cutting board, you gain precision… and pleasure.

Ingredients for the crisp Quebec-style napa cabbage salad: freshness, acidity, and aromas

• 2 cups finely sliced napa cabbage

• ½ green apple julienned

• 1 tbsp chopped parsley and dill

Homemade vinaigrette:

• 1 tbsp Meaux mustard

• 1 tbsp local honey

• 1 ½ tbsp raspberry vinegar

• 2 tbsp canola or olive oil

• Salt, pepper

Preparation of the salad full of contrasts:

• Massage the cabbage and apple with the herbs to release all the aromas

• Add the whisked vinaigrette, mix, adjust to taste

Plating and presentation

On a large white plate:

• Form a circle of tartare

• Add a portion of salad

• Sprinkle with fresh herbs

• Add a drizzle of fruity oil

• Serve with grilled country bread or homemade pita chips

The fisherman-hunter's meal: nature, mastery, and comfort

Why does this recipe appeal so much to gourmet anglers as well as hunters returning from the woods?

• Inspired by iconic fishing regions like Mauricie, Charlevoix, or Lake Saint-Jean

• Ideal for cooking your fresh trout on site or back home

• A simple, quick recipe rich in natural proteins

• Perfect for lovers of boreal cuisine or hunting and fishing dishes

• A perfect marriage between fishing products and Quebec terroir ingredients

Q&A – Common questions from fishing cooks

Can I make this recipe with frozen trout?
Yes, but thaw it slowly in the fridge and make sure it was frozen very fresh. Freshness is essential for tartare.

Can I replace the fried capers?
Of course. Crispy shallots or pickled onions can also add punch to the tartare.

What type of trout fishing is ideal for cooking this dish?
Fly fishing and lake fishing are perfect, especially in Quebec's zec and outfitter regions where brook trout is abundant.

Can I prepare the tartare in advance?
No, it must be prepared and consumed quickly to preserve all the quality and freshness of the raw fish.

What side dish should I serve with this dish?
Grilled country bread, pita chips, or even a glass of dry white wine perfectly complement this natural meal.

🍴 Also discover: our essentials for gourmet fishing

And what if the real reward after fishing wasn’t just the dish… but the art of preparing it outdoors, at camp, near the fire? For those who love heading straight into the woods with their still-quivering catch, we’ve gathered everything needed to cook in the great outdoors — from cast iron pans to storm lamps. Because eating in the woods extends the adventure right onto the plate.