Char Tartare

• 8 ounces (225 g) skinned arctic char fillet (steel head trout would also do)
• 1/2 lemon
• 1 tablespoon chopped fresh chives
• 1 French shallot, finely diced
• Salt and pepper
• 1 tablespoon grape seed oil
• Fresh horseradish for serving

1. Rinse the fish and pat dry.
2. With your sharpest knife, remove the brown flesh on the skinned side, not too much, just a little.
3. Cut the fish into 1/4-inch (6-mm) cubes, transferring the pieces to a cool bowl as you go.
4. Add about 1 teaspoon lemon juice, the chives, shallot, and a generous pinch each of salt and pepper and stir.
5. Taste and rectify if need be, then mix in the oil.
6. Serve within 15 minutes.
7. Shave horseradish to order.

char fillet, lemon, fresh chives, shallot, salt, grape seed oil, fresh horseradish

Taken from www.epicurious.com/recipes/food/views/char-tartare-388968 (may not work)