Salmon and crab tartare

Line a small baking sheet with cling film and place the 4 metal rings on the tray. Put the crabmeat, smoked salmon, spring onion, dill, olive oil, lemon juice and seasoning into a bowl and mix well. Divide the mixture between the 4 rings, pressing it down firmly. Mix together the creme fraiche and horseradish sauce or relish and spread it over the top of the fish mixture. Chill the fish for at least 2hrs, or overnight. Slide a wide palette knife under each ring in turn and transfer them to a plate. Lift off the ring. Garnish each with a sprig of dill, a quarter of a slice of lemon and some lumpfish roe, and serve with salad leaves. (Not suitable for freezing).