For an alternative tartare, switch out trout for tuna and tomatoes for pineapple. Photo by Doram Gaunt
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This recipe is from Haaretz's archives.

When very fresh, forelit (a type of trout) is terrific raw. Adding a dollop of pesto sauce and using a baking ring or a round cookie cutter turns this dish into an elegant and easy-to-prepare first course.

Serves four


500 gm. of very fresh forelit fillets, skinned, cut into 1-cm. cubes
2 tbsp. pesto sauce, homemade or store-bought
2 tbsp. heavy cream
1 tbsp. lemon juice
4 ripe but firm tomatoes
coarse salt, ground black pepper

For garnish:
olive oil
lemon juice
Parmesan cheese
handful baby salad greens


In a bowl, combine the fish cubes, pesto, cream and lemon juice. Season with salt and pepper. Taste and adjust the seasonings.

Use a sharp unserrated knife to cut the tomatoes into very fine slices; arrange on plates in a partially overlapping design, one tomato per plate. Season the tomatoes with salt and pepper.

For a festive presentation, place a baking ring or round cookie cutter in the center of each plate, and fill it with a quarter of the fish mixture. If you like, decorate with a small amount of baby greens. Carefully lift and remove the ring.
To top things off, drizzle fine olive oil and a little lemon juice over the tomatoes, and then sprinkle over some Parmesan shavings (use a vegetable peeler for this ). Serve immediately.