Serves 4 (appetizer/first dish)
250g (1/2 pound) of sushi-grade diced salmon fillet
2 teaspoons finely minced scallions
White truffle oil
2 diced avocados & 2 finely diced shallots
Juice from one fresh lemon
Pepper & salt
In a medium-sized bowl, mix together the salmon and scallions with a bit of salt and place in the fridge for one hour. In a separate bowl, mix and slightly crush the avocados and shallots, add lemon juice, salt and pepper to taste. For each guest prepare three rounded avocado beds placed on top of thin lemon slices, gently cover the avocado with the salmon tartare. Drizzle truffle oil on top right before serving and add a slice of toasted bread for decoration.