Which of the following is NOT a method of preparing fish for hors d'oeuvre?

Sautéing is typically associated with cooking techniques used for main dishes rather than the preparation of hors d'oeuvre. Hors d'oeuvre are often prepared using methods that enhance flavors while preserving the ingredient's integrity or allowing for a more delicate preparation.

Pickling, smoking, and frying can be effective methods for preparing fish as hors d'oeuvre because they enhance the taste, provide distinct textures, and can also incorporate a variety of flavor profiles. Pickling adds tanginess and can be served cold, while smoking gives a rich flavor and a distinctive presentation. Frying can create appealing crispy textures, making fish more exciting in bite-sized preparations.

In contrast, sautéing is more suited for dishes where the fish is meant to be a primary component, not necessarily as a small appetizer, highlighting why it is the correct choice for the method that does not align with traditional hors d'oeuvre preparations.