Inspired by Bruno Loubet, but I used smoked instead of cured salmon. Very simple. Boil an egg, discard the yolk and cut the white in dices. Do the same with beetroot. Bruno suggested fresh horseradish, which I could not buy, so I grated some black radish on top. Drizzle some olive oil and lemon juice over it. I decorated with dill amd pink peppercorns.