Between March and June nature awakens, temperatures are warmer and freshly picked gifts enrich our plates, enhancing our spring menus

Starting from march, the main rule in kitchen is freshness!
Friultrota which has always been a trustworthy supplier for us, had great ideas in these terms.

The trout carpaccio confirms the production characteristics of “Trota Regina di San Daniele”: high quality raw materials, delicate meats and a distinctive attention for details. The production method is really peculiar, in fact the trout is firstly smoked and then seasoned, not the contrary.

The result is really pleasant: the taste is delicate, with notes of cilantro and juniper. 

Carpaccio is available in a 100 g under vacuum portion (approximately 5-6 slices). The preparation is very fast, delicious if seasoned with extra virgin olive oil and few lemon drops, paired with a seasonal vegetable crudité.

Similarly, to the Carpaccio even the Tartare is produced starting from “Regina di San Daniele” trout, considered a Friultrota symbolic product.

Sliced in 4-5 millimetres cubes, is packed in a 100 g single dose format or in an under vacuum 800 g tray, with 20 days of shelf life.

Wonderful on itself seasoned only with olive oil or mixed with vegetables, fruits and fruit-based sauces. It could also be used raw to enrich a pasta together with fennel carpaccio and lime zest. We also suggest you to pair the tartare with strawberry, cucumber and mint chutney

Elisa Magro
rketing & Communications

3 Spring ideas for preparing delicious trout tartare... 
Directly from the Friultrota cookbook we have chosen three quick and tasty ideas to prepare delicious tartarsRicetta tartare di trota e burrata

INGREDIENTS (4 people): 100 g Regina di San Daniele tartare, 1 potato, saffron, 4 tablespoons of burrata stracciatella, green asparagus tips, fennel, extra virgin olive oil.

PREPARATION: chop in cubes the potato and then cook it in slightly salted boiling water aromatized with saffron. Drain and chill. In a separate bowl mix the trout tartare and the potatoes, in the end add some olive oil. Serve the tartare in the dish centre, add a tablespoon of stracciatella and then garnish with the asparagus tips and the fennel.

Tartare imperiale di trota regina


INGREDIENTS (4 people): 200 g Regina di San Daniele tartare, 1 carrot, 1 zucchini, peas, 1 radish, radicchio, dill and olive oil.

PREPARATION: starting from carrots and zucchini obtain small spheres, boil them in slightly salted boiling water together with a handful of peas. Finely slice a radish and then, use the obtained stripes to create a ring in the centre of the dish. Being helped by a food ring mold place the trout tartare in the centre of the dish, garnish with the vegetable pearls, some leaves of radicchio di Treviso and dill. Season the dish with some extra virgin olive oil before serving.

Insalatina di Cous Cous, Trota Regina e Avocado su Carpaccio di Cetrioli


INGREDIENTS: 250 g of couscous, 180 g of Regina di San Daniele trout tartare, 1 single dose pack of Regina di San Daniele trout (100 g), 2 avocados, 2 cucumbers, extra virgin olive oil, salt, pepper, lemon juice.

PREPARATION: boil 250 ml of slightly salted water, adding 2 teaspoons of olive oil. In a separate bowl, place the couscous and pour over it the boiling water. Let the preparation to sit and then fluff the cooked couscous with a fork. By rolling 4 slices of Regina trout around the finger prepare a rose-like form and set aside. Moreover, peel the 2 avocados, eliminate the stone and cut the flesh in cubes. In the end, mix together the couscous, the trout tartare and the avocado and season with salt, pepper and oil. Peel the cucumbers and cut them into slices. Season with lemon juice, salt, pepper and extra virgin olive oil. Use the cucumber slices to cover the dish, slightly overlapping them. Place a food ring mold in the centre of the dish and fill it with couscous. Gently press the couscous in order to permit the food to maintain the unity. Remove the ring and place the trout rose on the top of the salad. Season with a drizzle of pepper and serve.