Trout Tartare

Place the finely diced trout in a chilled mixing bowl to keep it cold while you work.

Add the minced shallot, chopped capers, and fresh dill to the trout; toss gently to combine.

Drizzle the lemon juice over the mixture, then add the olive oil; stir just enough to coat the fish evenly.

Season with sea salt and freshly ground black pepper, tasting and adjusting the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for 5–7 minutes to allow the flavors to meld.

While the tartare rests, prepare serving plates: use chilled plates or small ramekins for best presentation.

Spoon the tartare onto each plate, smoothing the top with the back of a spoon or a small ring mold for a neat shape.

Garnish each serving with a handful of microgreens or baby arugula and an optional drizzle of extra olive oil.

Serve immediately, accompanied by toasted baguette slices or crisp crackers if desired.