Difficulty: Easy
Cut the smoked trout slices into thin strips and line the edges of four ramekins with them, creating an attractive border.
With a sharp knife, dice the fresh trout into small, even cubes. In a bowl, whisk together the juice of the lemons and olive oil. Season generously with salt and freshly ground pepper. Gently fill the ramekins with the fresh trout mixture, pressing lightly to pack. Refrigerate for 30 minutes to allow flavors to meld.
Unmold the tartare just before serving. Pair with a chopped green salad or finely diced raw vegetables like radishes, cucumber, celery, or fennel for added crunch.
Pro tip: For variety, substitute with smoked and fresh salmon.
