1. 1

   Step 1

   Clean, wash, and pat dry the little gem lettuce, then carefully detach the individual leaves.

2. 2

   Step 2

   Cut the smoked trout fillet (250 g) into very fine cubes.

3. 3

   Step 3

   Mix the trout cubes in a bowl with 60 g of crème fraîche and 1 pinch of wasabi paste.

4. 4

   Step 4

   Season the trout mixture with a portion of the lemon juice (from 50 ml), salt, and pepper.

5. 5

   Step 5

   For the salsa, peel the mango, remove the flesh from the pit, and cut into small cubes.

6. 6

   Step 6

   Peel the red onion (1 piece) and also dice finely.

7. 7

   Step 7

   Halve the avocado (1 piece), remove the pit, scoop the flesh from the skin, and dice.

8. 8

   Step 8

   Wash the chives (20 g), pat dry, and cut into fine rings.

9. 9

   Step 9

   Mix the chives, onion, avocado, and mango in a bowl.

10. 10

    Step 10

    Season the salsa with 1 tbsp of grapeseed oil, the remaining lemon juice, and salt.

11. 11

    Step 11

    Arrange the lettuce leaves on a large platter.

12. 12

    Step 12

    Distribute the smoked trout tartare evenly over the lettuce leaves.

13. 13

    Step 13

    Spoon the avocado-mango salsa over the tartare.

14. 14

    Step 14

    Sprinkle with freshly ground pepper and 25 g of toasted sesame seeds and serve.

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