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Trim any unwanted bits and ends from the fish. Lay each slice flat on a cutting board and cut into thin, matchstick strips, keeping the strips evenly aligned. Cut crosswise into tiny cubes of fish about the size of the fat end of a pencil - you want the tartare to be chunky rather than mashed. Toss the fish with the cream and dill. Serve on chilled salad plates with tiny mounds of dressed herbs or lettuce alongside. If liked, garnish with additional fennel or dill. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 50 (98%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 20.4mg||6 %|
|Sodium 5.7mg||0 %|
|Potassium 11.2mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 0.3g||0 %|
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Calories per serving: 51
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