Smoked Trout Tartare with Potato Chips

Peel the skin from the smoked trout fillet and remove any remaining bones. Mince the fillet or chop it very finely. Mix the fish mixture with sour cream, mayonnaise and lemon juice. Season to taste with salt and pepper. Stir in some finely chopped chives. Peel the potatoes and cut them into fine slices. Heat oil in a pan, put the potato slices in and bake them into chips. Lift out and drain on paper towels. For the dill-mustard sauce, mix the sour cream with honey, mustard and the chopped dill. Season with salt and pepper. For the dressing, mix all the ingredients together and marinate the salad with it. Arrange the marinated salad on a plate, place the smoked trout tartare next to it, drizzle with some dill-mustard sauce and garnish with the crispy chips.

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