Salad
by CookWhatHK0 saved
Smoked salmon and beetroot tartare layers diced cured salmon over beetroot, finished with a dollop of lemony dill creme fraiche.
In a small bowl, gently combine the finely diced smoked salmon with half of the minced red onion.
在小碗中，輕輕混合切細粒的煙三文魚和一半切碎的紅洋蔥。
In a separate bowl, mix the finely diced cooked beetroot with the rest of the minced red onion.
在另一個碗中，將切細粒的熟紅菜頭與剩餘的切碎紅洋蔥混合。
In a third small bowl, whisk together the creme fraiche, half of the chopped fresh dill, and the lemon juice. Season this mixture with a pinch of salt and pepper.
在第三個小碗中，將法式酸忌廉、一半切碎的新鮮蒔蘿和檸檬汁攪拌均勻，加入少許鹽和黑椒調味。
Season both the salmon mixture and the beetroot mixture with a small pinch of salt and pepper.
在三文魚混合物和紅菜頭混合物中各加入少許鹽和黑椒調味。
Using a plating ring, carefully layer the beetroot mixture at the bottom, pressing gently to create an even base.
使用擺盤圓模，將紅菜頭混合物鋪在底部，輕輕按壓成平整底座。
Carefully spoon the smoked salmon mixture on top of the beetroot layer, pressing lightly.
小心地將煙三文魚混合物舀於紅菜頭層上，輕輕按壓。
Gently remove the plating ring.
小心取下擺盤圓模。
Garnish the tartare by placing a dollop of the dill creme fraiche on top.
在他他頂部放上一球蒔蘿法式酸忌廉作裝飾。
Sprinkle the remaining fresh dill over the tartare for a finishing touch.
將剩餘的新鮮蒔蘿灑在他他上作最後點綴。
