If you're especially fond of the interplay between smoked salmon and oyster -- which we are -- this one's for you
8 thin slices of smoked salmon (each approximately 4 inches x 4 inches)
1/2 recipe tartare mixture
8 raw oysters, shucked
1. Wash the chives and keep them wet. Place 1 chive across the bottom of a 2-ounce ramekin, positioning it dead center. Working with your fingers, tuck the chive in where it meets the ramekin wall on the side, so that the chive ends come straight up the wall. Lay another chive across the first, making an X, also tucking this one against the wall. Place 2 more chives over the others, symmetrically, tucking against the wall, and creating a spoke-like pattern in the bottom of the ramekin with 8 ends of chives hanging over the top edge of the ramekin.
2. Carefully lay in a slice of smoked salmon over the chive design, pressing it down onto the chives (the salmon should overlap the ramekin's top edge on the side). Now place a scant tablespoon of the tartare mixture on top of the smoked salmon slice. Top that with an oyster. Top that with another scant tablespoon of tartare mixture. Fold the overhanging smoked salmon in over the mixture. Fold the overhanging chive ends in over the smoked salmon slice. (If the top is not picture-perfect, it doesn't matter; this will be the bottom of the mold.)
3. Invert the ramekin onto a serving plate. It should make a perfectly neat salmon mold with a perfectly symmetrical pattern of chive spokes on top. (If edges are a little ragged or if some chive ends are poking out from the bottom, you can use a sharp knife to push things into their proper place.)
There's yet another way to serve this mixture...fancier, fussier, and more elegant, if you're in that mood. The mixture gets surrounded by a thin slice of smoked salmon, which is balanced by the presence of a whole oyster at the center of the bundle. If you're especially fond of the interplay between smoked salmon and oyster -- which we are -- this one's for you. Serves 8 as a first course