Salmon And Beet Tartare

Preparation

1. Step 1

   Preheat oven to 400 degrees. Place beets in small roasting pan with ½ cup water. Cover, and cook until tender when pierced with a fork, about 1 hour. Cool, then peel and cut into very fine dice.

2. Step 2

   In a bowl, combine beets with ¾ teaspoon chives, ¾ teaspoon tarragon, ½ teaspoon mustard and 1½ teaspoons shallots. Add 4½ teaspoons lemon juice, Tabasco and 1½ tablespoons olive oil. Mix well, and season with salt and pepper to taste. Cover and refrigerate.

3. Step 3

   In a medium mixing bowl, combine salmon, remaining chives, tarragon and shallots. Add parsley and remaining mustard and lemon. Add remaining oil, and season to taste. Mix well, cover and refrigerate until ready to serve.

4. To Assemble

   1. Step 4

      On each of four serving plates, place ¼ of the beet tartare in the bottom of a 3-inch ring mold. Top with an even layer of ¼ of the salmon tartare. Pat gently to compress. Remove ring molds, and garnish with pea shoots if desired.