1 cup creme fraiche 2 tablespoons minced fresh dill 1/2 teaspoon lime juice Salt Freshly ground pepper 1/2 pound smoked trout fillets

Step 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.

Step 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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