How to make
Cut the tomato into small cubes. It must not be overripe, but hard. If its skin is very thick (it depends on the variety) it is best to peel it.
Finely chop the chives and mix them with the tomatoes. Add olive oil, lemon juice and as much black pepper and salt as you like.
Also make the salmon fillet into small cubes and mix them with Worcestershire sauce, tabasco sauce and black pepper.
In a wide plate, place a square or round ring (if you don't have one, you can use a cut plastic water bottle, for example) and start shaping the layers for the tartar.
At the bottom put the cream cheese, by pressing it down with a spoon to take the shape of the ring. Smooth it out well. Spread the diced tomato cubes on it, without the juice they have released.
Place the salmon on top, by pressing it again to make it compact and take on the shape of the ring. Finish off with the black caviar, by distributing it in a thin layer.
Carefully remove the ring, garnish with arugula leaves and serve.
Enjoy your meal! The smoked salmon tartare is a great appetizer.
