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Smoked trout chevrons with dilled creme fraiche

Time 15 minutes
Yields Serves 6 to 8
Smoked trout chevrons with dilled creme fraiche
1

Combine the creme fraiche, dill and lime juice in a small bowl. Season with three-eighths teaspoon salt and a pinch of pepper. Check the seasonings and flavorings, and adjust to taste.

2

Break the trout fillets along the grain into small chevron-shaped pieces. Plate the trout pieces around the dilled creme fraiche and serve immediately.


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