In a small bowl, gently combine the finely diced smoked salmon and half of the minced red onion.

In another bowl, mix the finely diced cooked beetroot with the remaining minced red onion.

In a third small bowl, whisk together the creme fraiche, half of the chopped fresh dill, and the lemon juice. Season with a pinch of salt and pepper.

Season both the salmon mixture and the beetroot mixture with a small pinch of salt and pepper.

Using a plating ring, layer the beetroot mixture at the bottom, pressing gently to form an even base.

Carefully spoon the smoked salmon mixture on top of the beetroot layer, pressing lightly.

Remove the plating ring carefully.

Garnish the tartare with a dollop of the dill creme fraiche on top.

Sprinkle the remaining fresh dill over the tartare for a final touch.