Tartare of smoked trout and salmon

Ingredients for 40 servings:

• 500 g smoked trout fillet(s)
• 400 g smoked salmon
• 2 tbsp crème fraîche
• 1 organic lemon(s), grated peel and juice
• 1 tbsp dill, chopped
• 4 tbsp shallot(s), finely chopped
• 1 tbsp olive oil
• Salt
• Pepper from the mill
• 1 piece(s) cucumber(s), sliced
• possibly horseradish
• possibly trout caviar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mash the trout fillets finely with a fork, stir in 2 tablespoons of crème fraîche and a little lemon zest, and add a little salt. Finely dice the salmon. Mix with the dill, a little lemon juice, the shallots, the olive oil, a little salt, and pepper until a thick paste forms. Place a small serving ring (approx. 4 cm in diameter) on a cucumber slice and place a teaspoon of the trout mixture into the serving ring, pressing down. Add a teaspoon of the salmon tartar on top, pressing down, and then peel off the ring. If desired, garnish the tower with horseradish or trout caviar.