Directions

1. 1. Wash the chives and keep them wet. Place chive across the bottom of a 2-ounce ramekin, positioning it dead center. Working with your gingers, tuck the chive in where it meets the ramekin wall on the side, so that the chive ends come straight up the wall.
2. 2. Lay another chive across the first, making an X, also tucking this one against the wall.
3. 3. Place 2 more chives over the others, symmetrically, tucking against the wall, and ceating a spoke-like pattern in the bottom of the ramekin with 8 ends of chives hanging over the op edge of the ramekin.
4. 4. 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).
5. 5. Now place a scant tablespoon of the tartar mixture on top of the smoked among slice.
6. 6. Top that with an oyster. Top that with another scant tablespoon of tartar mixture. Hold the overhanging smoked salmon in over the mixture.
7. 7. Fold the overhanging chive ends in over he smoked salmon slice. (If the top is not picture-effect, it doesn't matter; this will be the bottom if the mold.)
8. 8. Invert the ramekin onto a serving plate. It should make a perfectly neat salmon mold with perfectly symmetrical pattern of chive spokes on top.
9. 9. If edges are a little ragged or if some hive ends are poking out from the bottom, you are use a sharp knife to push things into their proper place.