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Tartare na may smoked salmon at beetroot, inihanay sa ibabaw ng remolatsa at binudburan ng dill creme fraiche na may lemon.
Sa maliit na mangkok, maingat na pagsamahin ang tinadtad na smoked salmon at kalahati ng minced red onion.
In a small bowl, gently combine the finely diced smoked salmon with half of the minced red onion.
Sa isa pang mangkok, haluin ang tinadtad na nilutong beetroot kasama ang natitirang minced red onion.
In a separate bowl, mix the finely diced cooked beetroot with the rest of the minced red onion.
Sa ikatlong maliit na mangkok, haluin ang creme fraiche, kalahati ng tinadtad na sariwang dill, at ang lemon juice. Timplahan ng kurot ng asin at paminta.
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.
Timplahan ang parehong salmon mixture at beetroot mixture ng maliit na kurot ng asin at paminta.
Season both the salmon mixture and the beetroot mixture with a small pinch of salt and pepper.
Gamit ang plating ring, ilagay ang beetroot mixture sa ilalim, pinindot nang malumanay upang bumuo ng pantay na base.
Using a plating ring, carefully layer the beetroot mixture at the bottom, pressing gently to create an even base.
Maingat na kutsara ang smoked salmon mixture sa ibabaw ng beetroot layer, pinindot nang bahagya.
Carefully spoon the smoked salmon mixture on top of the beetroot layer, pressing lightly.
Maingat na alisin ang plating ring.
Gently remove the plating ring.
Palamutian ang tartare ng isang dollop ng dill creme fraiche sa ibabaw.
Garnish the tartare by placing a dollop of the dill creme fraiche on top.
Budburan ang natitirang sariwang dill sa ibabaw ng tartare para sa huling touch.
Sprinkle the remaining fresh dill over the tartare for a finishing touch.
