Summary

Ingredients

• 400 g fish fillet (s) (smoked fillet)
• 250 g salmon (smoked salmon)
• 2 tablespoon crème fraîche
• 1 tablespoon dill or chives, possibly frozen
• 0.5 ½ lemon (s), add the juice
• 1 ½ tablespoon onion (s), diced
• 1 tablespoon olive oil
• salt and pepper
• 1 pinch coriander, ground, possibly
• some oil
• 2 tablespoon crème fraîche
• 1 avocado (s)
• 1 lemon (s), add the juice from it
• 3 tablespoon balsamic vinegar
• 5 tablespoon oil, e.g., Garlic Oil
• 0.5 ½ lemon (s), add the juice
• 2 tablespoon onion (s), diced
• 4 tablespoon tomato (s), diced
• 1 tablespoon caviar
• 1 tablespoon pine nuts, roasted

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Instructions

1. Cut the trout and then the salmon into small cubes. Put both aside separately.
2. Mix the trout cubes with the creme fraiche. Mix the diced salmon with the dill (or chives), lemon juice, diced onion, olive oil, salt and pepper (and coriander if available).
3. Smear small rings (4 cm in diameter) with a little oil or line small muffin molds with cling film. First put the trout tartar in the ring or muffin tin (press lightly) and smooth it out. Then put the salmon tartare on top (also press lightly) and smooth it out too. Brush with the creme fraiche to create a hood.
4. Then loosen the rings or lift the mass out of the muffin mold on the cling film and carefully e.g., with the help of a spatula or a cake lifter in the middle of the plate.
5. You can also prepare this tartare very well, then simply put the ring or the muffin tin in the refrigerator after preparation and let it steep overnight. I personally like it even better.
6. Peel and halve the avocado and remove the stone. Drizzle the halves with the lemon juice. Cut one half crosswise and the other half lengthways into slices. Mix the balsamic vinegar, salt, pepper and lemon juice and stir in the garlic oil or any oil. Place the onion and tomato cubes in the vinaigrette.
7. On the day of consumption, place a tartar tower in the middle of the plate and garnish with a little caviar. Arrange the avocado slices around the turret on the plates (not too many, 2 oblong and 2 cross-cut will do fine). Drizzle the vinaigrette on top and sprinkle with pine nuts.