1/2 English cucumber, peeled and diced, keeping a thin and long slice for presentation

3 tablespoons (45 ml) sour cream

1 tablespoon (15 ml) chopped fresh dill

2 pickled herrings, diced

1/4 cup (60 ml) whipped cream

1 tablespoon (15 ml) raspberry vinegar

1 tablespoon (15 ml) finely chopped red onion

1 tablespoon (15 ml) lumpfish roe

In a bowl, combine the diced cucumber, sour cream, and dill.

In another bowl, stir the herring in the whipped cream and add the raspberry vinegar and red onion.

In two metal rings, place the cucumber slice and add half the herring tartare mixture and cover with half the cucumber tartare.

Top with whipped cream and lumpfish roe.

Remove the rings and sprinkle with chopped dill, for garnish.

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