1. Finely chop the smoked salmon.
2. Dice the beetroot into small cubes.
3. In a pan, melt the butter and sauté the beetroot until softened.
4. Add the dill, saffron, and chicken stock to the pan and let it simmer for 5 minutes.
5. Add the smoked salmon to the pan and cook for 2 minutes.
6. Transfer the mixture to a serving dish and top with sour cream.
7. Serve warm.
