Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Boil the potatoes until very tender, drain well, mash to a smooth purée and leave to cool. Shape the mashed potato into a sausage in clingfilm, to create a cylinder shape and chill.
Heat the amaranth seeds in a dry hot pan and heat until they start to open, and smell toasted.
For the tiger’s milk, add the ginger, garlic, coriander and lime juice into a bowl. Stir, then leave to infuse for 5 minutes. Strain the mixture through a sieve, discarding the solids. Add the salt and the chilli sauce and mix until it becomes a glossy sauce. Taste to ensure the balance of flavour is correct then set aside.
Cut the chilled potato into discs, remove the clingfilm and divide between 4 plates. Add the trout slices and put the caviar on top of the potato. Pour the tiger’s milk onto the dish and sprinkle over the toasted amaranth seeds, herbs and a few chilli flakes, to serve.