Tahini cream: mix the tahini, whole yogurt, honey, lemon juice and garlic and season with salt and pepper. If the sauce is too thick, add a little water. Refrigerate.

Coarsely chop the nuts. Cut the beets into wedges (see tip).
Divide the tahini cream between the plates and spread out nicely. Spread the beets on top and season with pepper. Cut the salmon into strips and place them with the beets. Sprinkle with the walnuts and finish with some cilantro. Finally, drizzle with some olive oil.

Tip: Hot-smoked salmon
Salmon is either cold or hot smoked.
Cold-smoked salmon you usually buy in slices. Hot-smoked salmon is almost always bought in a block. Here the salmon is smoked at about 80 °C. The taste of warm smoked salmon is softer and not as salty as cold smoked salmon. The texture is slightly more compact, due to the loss of moisture from the heat.

Tip: Red Beets
You can also roast the beets yourself, even tastier, but more work. Wrap the raw beets in baking paper and then in aluminum foil, and put them in the oven at 200 °C for about an hour. They are done when you can easily get in and out with a skewer.