Tartare de saumon

03 — Method

1. Buy TOP-QUALITY sashimi-grade salmon, ideally from the fishmonger the same morning. Check it's fresh: shiny, firm flesh, no strong smell. This is ESSENTIAL for food safety since it's eaten raw.
2. Remove every pin bone with fish tweezers, running your fingers over the flesh to find them. Remove any skin.
3. Cut the salmon into very small, even 5 mm (¼ in) dice WITH A VERY SHARP KNIFE (never a food processor, which ruins the texture). Refrigerate right away.
4. Peel the 2 shallots and chop VERY FINELY (2 mm / 1/16 in dice) so they don't overpower the salmon.
5. Rinse the 3 tbsp salt-packed capers well under cold water, pat dry and chop roughly. Snip the large bunch of dill and the chives VERY finely, keeping a few sprigs for garnish.
6. Make the marinade in the large bowl: extra-virgin olive oil, toasted sesame oil, juice of the 2 lemons, the wasabi (thinned), salt and pepper. Whisk hard to emulsify.
7. GENTLY fold together the salmon, shallots, capers, dill, chives and marinade. DON'T crush the dice. Refrigerate 15 minutes at most to keep the texture.
8. Peel the avocado, dice it small and toss with the lime juice so it doesn't brown. To plate: set a ring mold on each of 4 plates, fill 1/3 with avocado and 2/3 with salmon tartare. Lift off the ring. Garnish with dill and serve with toast.