Beetroot and Herring Tartare

1.Dice the roasted beetroots into small, uniform cubes and place them in a mixing bowl.

2.Add the finely diced pickled herring, minced red onion, chopped capers, and fresh dill to the bowl with the beets.

3.Drizzle with olive oil and lemon juice, then season lightly with salt and pepper, tossing gently to combine without mashing the ingredients.

4.In a separate small bowl, whisk together the sour cream, prepared horseradish, and lemon zest until smooth.

5.To serve, use a ring mold to pack the tartare mixture onto chilled plates, then remove the mold carefully.

6.Top each serving with a dollop of the horseradish cream and garnish with an extra sprig of dill.