Ingredients:

  • 8 oz smoked salmon, finely diced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp shallot, minced very finely
  • 1 tbsp fresh dill, chopped
  • 1/4 tsp cracked black pepper
  • 2 ripe Hass avocados, diced into 1/4 inch cubes
  • 1 tbsp fresh lime juice
  • 1/4 tsp sea salt
  • 1 tbsp capers, drained
  • 1 tsp lemon zest
  • microgreens for plating

Instructions:

  1. In a small mixing bowl, combine the diced smoked salmon, minced shallots, chopped dill, lemon juice, 1 tablespoon of olive oil, and black pepper. Fold gently with a spatula until evenly coated.
  2. In a second mixing bowl, toss the diced avocado with lime juice, 1 tablespoon of olive oil, and sea salt. Stir carefully to avoid mashing the cubes.
  3. Place a 2-inch pastry ring in the center of each chilled plate. Spoon the avocado mixture into the ring first, pressing down lightly with the back of a spoon to create a flat foundation.
  4. Carefully layer the smoked salmon mixture on top of the avocado, pressing gently to remove air gaps.
  5. Slowly lift the pastry rings straight up. Garnish each tartare with capers, lemon zest, and a cluster of microgreens.