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Mix all the sauce ingredients in a bowl. Season with salt and pepper to taste. Set aside.
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In another bowl, add Nordic shrimp, tomato, radishes, beet and shallot. Add creamy dill sauce to taste. Stir gently. Season to taste.
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Assemble tartare using a cookie cutter. Garnish with radish slices and green onion.
Chef’s secret: Deseeding the tomato removes much of its water content. This prevents the mayonnaise or dressing in your tartares, salads and bruschetta from becoming too runny the following day.