Finely chop the smoked salmon into small cubes. Finely dice the red onion and chop the dill. Slice the cornichons into small pieces.

In a mixing bowl, combine the chopped smoked salmon, red onion, capers, dill, and cornichons. Add lemon juice and olive oil. Season with salt and pepper to taste.

Cover the bowl and refrigerate for about 15 minutes to allow flavors to meld.

Divide the tartare mixture onto small plates or rings for a neat presentation. Garnish with extra dill if desired.