Instructions: 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.

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