Free Healthy Recipe - Ocean Trout Carpaccio with Mustard, Beetroot, Toasted Walnuts, Mint & Extra Virgin Tea Oil

Dairy free, Low carbohydrate, Low fat

This recipe uses Camellia tea oil, an ancient oil from the Asian region reputed for its high smoke point and unique flavour.
Recipe courtesy of

350 grams ocean trout, (choose the fleshiest part of fillet with thick lean grain)
1 small beetroot
2 tbsp walnuts
1 lemon juiced

Peel and blanch beetroot and once cooked, drain and slice into thin wedges.
Mix beetroot with seeded mustard.
Dry roast walnuts and chop roughly.

Slice ocean trout as thinly as possible on a 45 degree angle and arrange in a single layer on a plate. (Remember fish should be at room temperature).
Using ingredients sparingly, squeeze lemon juice over trout and season with salt flakes and ground pepper.
Sprinkle with baby mint leaves and toasted walnuts.
Spoon beetroot wedges on trout, and give a good drizzle of Extra Virgin Camellia Tea Oil.
Serve immediately with slices of oven warmed wholegrain sourdough.

Makes 4 servings (serve = entree size)

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins

Suitable for:
See also:
Chunky Vinaigrette with Roasted Beetroot & Pumpkin
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Nutritional Information - Per Serve
Kj 718 kj
Calories 172 kcal
Fat 9.6 g
Saturated Fat 1.2 g
Total Carbohydrate 2.4 g
Total Protein 18.1 g
Fibre 1.2 g

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