- In a bowl, combine the diced cucumber, sour cream, and dill.
- In another bowl, stir the herring in the whipped cream and add the raspberry vinegar and red onion.
- In two metal rings, place the cucumber slice and add half the herring tartare mixture and cover with half the cucumber tartare.
- Top with whipped cream and lumpfish roe.
- Remove the rings and sprinkle with chopped dill, for garnish.