Smoked Salmon Tartar Flavoured With Sesame Oil

Directions

1. Combine the diced smoked salmon, shallots and dill in a bowl. Whisk together the vinegar and sesame oil and add in to the salmon mix. Season with salt, pepper and turmeric pwdr. Place 2 metal rings, each 7cm (3 inches) in diameter on a small flat tray. Divide the fish mix in half and spoon into the metal rings. Spread the creme fraiche in equal quantities on top and smooth the surface. Chill for at least 30 min or possibly overnight.
2. To finish, arrange the cucumber slices in the centre of the plates to create a ring. Remove the metal rings from around the potted salmon, then carefully lift them and place in the centre of the cucumber ring. To add in a finishing touch, garnish with the dill and a tsp. of salmon roe.
3. Note: Instead of using metal rings, you can put the mix into ramekin dishes and spread the creme fraiche on top. Garnish and serve in the ramekins.