Beet-Stained Smoked Salmon w/ Beets & Walnuts

What to do

1. Take one beet and slice it into thin rounds. Put the salmon on a plate (if it is already sliced, then remove the plastic sheets interleaving the pieces, but arranging the slices so that they are evenly overlapping). Grind over a little pepper and lay the beetroot over the top. Cover tightly with plastic wrap and put a second plate on top to weigh it down. Refrigerate for up to 24 hours (or at least 4 hours).
2. Cut the rest of the beets in half, then slice into half circles.
3. Slice the chives finely on the diagonal. Break the walnuts into three of four pieces each.
4. Mix the sliced beet halves, chives, walnuts, walnut oil three or four pieces each.
5. Just before serving, peel the beet circles off of the salmon. Arrange the salmon, crumpling it slightly into a nest, on one large or 2 individual plates. Spoon the salad in a pile on top. Drop a dollop of creme fraiche on top. Break off tiny springs of dill and scatter over the salad.