2 tablespoons coriander seeds
2 tablespoons mixed peppercorns
Four 5-ounce Tasmanian sea trout filets
Fine sea salt
1 cup creme fraiche
3 tablespoons smoked trout roe
2 tablespoons minced shallots
2 tablespoons white wine
6 to 8 finger limes, pulp only (see Cook's Note)
1 Meyer lemon, supremed and diced
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
1 lime, juiced
2 cups watercress, mache or mixed micro greens
Finger limes are a type of citrus fruit native to Australia. They are cylindrical, sometimes slightly curved and somewhat resemble a gherkin. Its flavor is a combination of lemon and lime with green and herbaceous notes. When the fruit is cut in half, the juice vesicles, which are under pressure, can ooze out. The translucent greenish-white or pinkish vesicles in finger limes are round and firm, and pop on the tongue like caviar. They are available online and in specialty markets. Both the texture and the flavor of the finger limes play a part in this recipe, but if you can't find finger limes, you can substitute 2 teaspoons key lime juice to get a similar flavor. Tasmanian Sea Trout is a beautiful, orange-fleshed fish that is becoming more available, but if you have a hard time finding it you can substitute wild salmon. Smoked trout roe is available online and in specialty markets.
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