Ingredients

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

　　

Step 1

Rinse the fish and pat dry. With your sharpest knife, remove the brown flesh on the skinned side, not too much, just a little. Cut the fish into 1/4-inch (6-mm) cubes, transferring the pieces to a cool bowl as you go.

　　

Step 2

Add about 1 teaspoon lemon juice, the chives, shallot, and a generous pinch each of salt and pepper and stir. Taste and rectify if need be, then mix in the oil.

　　

Step 3

Serve within 15 minutes. Shave horseradish to order.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.