Crispy Salmon Tartare with Avocado

Cut salmon fillet into small cubes and chill.

Meanwhile, cut the green onion into fine rings. Finely chop the coriander, the peeled ginger and the seeded chili pepper.

Peel and cut the avocado into wedges, season with a little salt and lemon juice and sear on both sides in a grill pan or on the grill and coat in a little olive oil.

Mix the young onion and the coriander as well as the chili and the ginger into the salmon. Season to taste with sesame oil, fish sauce, wasabi paste and soy sauce.

Lightly break the baked peas and mix them into the salmon tartare at the very end – so that they remain crunchy.

Arrange the salmon tartare in the center of a plate, garnish with the grilled avocado while it is still lukewarm and some cilantro.

Serve the crispy salmon tartare with avocado immediately or chill in the refrigerator.

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