Salmon tartare with avocado and toasted almonds

To prepare salmon tartare with avocado and toasted almonds, start with the salmon. If you use Norwegian salmon you won't need to treat it before serving, otherwise check you buy a fillet that has been blast chilled; for safety's sake, you can freeze it for at least 96 hours at -0.4°F degrees before enjoying it raw (according to Italian Ministry of Health guidelines). Take the salmon fillet and remove any bones 1 and if present, any skin too. Now slice 2 and then finely dice it 3.

Place it in a bowl, add the salt 4, pepper, lime zest 5 and a few drops of tabasco sauce 6.

Peel and grate the ginger 7, place the pulp between two spoons and squeeze to juice it, directly over the tartare 8. Add the rice vinegar 9

and finely chopped chives 10. Cover with some plastic wrap and leave to rest for 30 minutes in the refrigerator. In the meantime, prepare the avocado cream. Take the fruit, cut it in half 11 and remove the pit 12.

Cut into the avocado pulp with a small knife and scoop it out with a spoon, placing it in a small bowl 13. Squeeze the lime 14 and add to the avocado pieces 15.

Add a pinch of salt 16 and pepper, mash with a fork 17 to obtain a puree. Wash the tomatoes, cut them into small pieces 18,

add them to the avocado pulp and stir to mix the ingredients together 19. Toast the blanched almonds 20, taking care not to burn them, then start composing your tartare. Use a 30 in diameter ring mold and a spoon to create the first layer of avocado cream 21.

Add the diced and marinated salmon 22, smooth off the surface and delicately remove the ring mold 23. Garnish the plate with the almond shards and finely chopped chives 24, then serve your salmon tartare with avocado and toasted almonds.