Smoked Trout Tartare
From Patricia Wells At Home in Provence
About 4 oz. thinly sliced smoked trout or salmon (We used smoked sable
from the deli.)
2 Tbs. heavy cream
2 Tbs. fresh dill or fennel fronds, snipped w/ scissors
Trim fish, cut into strips (julienne) then into cubes (brunoise).
You are looking for an elegently chunky look, not chopped or mashed.
Toss with the cream and herbs.
Serve a tiny mound on a chilled plate with lettuce or crostini.
(We served it in a dip bowl with a small spoon, crostini alongside.)