For the Tarter
For the Dressing
Skin & dice trout.
Place in mixing bowl.
Add all other ingredients.
Refrigerate for at least 1 hour.
Drain well and place in pastry rings.
Place tartar preparation from each ring on an individual plate.
Drop the dressing all around.
Decorate with lemon slices, sprouts, fresh thyme, sugar peas and paprika.