Toast baguette slice, top with 1/8th inch thick fresh daikon or cucumber slices, size the diameter with small glass or cup, or large serving spoon to prepare trout tartare appetizers.

Take the two back filets off the trout, slide sharp knife between flesh and bone, then between flesh and skin, starting at the backbone and head. Do the same with the side filets. Chop fresh trout meat 1/4 inch thick. Chop avocado 1/4 inch thick. Chop shallots 1/4 inch thick. Chop cold hardboiled eggs 1/4 inch thick. Layer each ingredient over the chopped trout, then mix thoroughly. Save bone, skin and head for fish soup broth.

Lay large tablespoon of trout tartare on top of each toast, top with full teaspoon of black caviar, slice of Meyer lemon on the side, serve as fingerfood. Enjoy. Served as appetizer with icecold frozen shots of vodka.