Ocean Trout and Bulgur Tartare with Preserved Lemon Salsa

Although it was midweek, the slightly cooler weather inspired me to do something interesting with the fillets of ocean trout I had bought, and it was a while since I had done anything "Nopi". Assuming sea trout is the same as ocean trout, I gathered together the required ingredients.

Just for a change i actually had everything I needed and since this recipe required no cooking, it was just a matter of chopping and combining ingredients.

ingredients for the Preserved Lemon Salsa

 My preserved lemons are not as bright yellow as commercial ones but they are home made from my organic lemons and salt is the only preservative used. I used Sicilian olives and the herbs from my garden.

I used regular shallots because I'm not sure what Thai shallots are or if they are available. Certainly not hunting them down at that hour.

Not only are my knife skills questionable, my photography skills are also inadequate for the task. Maybe blame the lighting or the camera (using my i-Phone)  But I just found out that the next issue of Bon Appetit magazine has been shot entirely on an i -Phone. Maybe not on a 5S though.

I lied about having all the ingredients. I didn't have Jerusalem artichoke for the garnish. I tried to substitute the last of the kohlrabi ( will I ever use it up?) and it was not a success. However, the fish and the salsa were very tasty. You would have to like the taste of preserved lemon The photo of the finished dish does not do it justice one bit.