Trout tartare with burnt butter and pistachios

Tartare is all about the quality and freshness of the ingredients. The trout needs to be fresh as can be, the nuts need to be best quality – always taste them to check for freshness – and the salt flaked. If you are pushing the boat out and can get hold of them, use slivered pistachios – their long shape is very elegant and their vibrant green looks great – but regular pistachio kernels are also fine, roughly chopped. This is as easy to make as it is impressive to serve.