Remove the skin and brown parts of the fresh salmon, cut into small cubes and place in a bowl. Chop the smoked salmon and add to the bowl.
Add remaining ingredients and season with salt and pepper to taste. Refrigerate at least 30 minutes.
Place a 3-inch cookie cutter on a plate. Fill with tartare and press with the back of a spoon to level the surface. Gently remove the mould. Repeat to form 4 portions.
Place micro-sprouts or arugula on top. Can also be served on a bed of arugula or watercress.