Trout tartare verrine with avocado

Ingredients

for 3 servings

• Very fresh trout fillet180 g (6.3 oz)
• Avocado100 g (3.5 oz)
• Thick crème fraîche40 g (1.4 oz)
• Lime juice8 g
• Chives8 g

Directions

1. Check that the trout fillet has no bones, then cut it into small dice with a knife. Sprinkle them with lime juice, season lightly with salt and chill.
2. Mash the avocado into a coarse purée with a fork, season with salt and pepper.
3. Spread a layer of avocado over the base of each glass, then divide the trout tartare over the top.
4. Add a quenelle of thick crème fraîche on the tartare and scatter over the chopped chives.
5. Serve at once, well chilled, to keep the trout at its freshest.