Trout and Sea Bream Carpaccio

We often have this refreshing dish for a summer Friday night meal or Shabbat lunch as it can be prepared in advance and the fish takes its time to ‘cook’ in the lemon juice. We really like the delicate flavour of trout, but I would only recommend using trout if you can get deboned fillets or if you have good fish tweezers and patience, as its bones are small and plentiful! My preference is to combine trout with sea bream, or you could make it with sea bass and salmon. Whatever you choose