Smoked Salmon Tartare

4 oz Smoked Salmon Panamei, cut in small pieces 1 avocado Haas, ripe
1 mango, ripe, cut in small cubes
1/2 red onion, chopped
1 medium tomato, chopped
1 tsp Sriracha sauce, or any other hot sauce
1 Tbsp olive oil
1 handful fresh chives, finely chopped
1 handful fresh dill, finely chopped
1 handful fresh parsley, finely chopped
Edible flowers to garnish
Round ring to assemble

Cut the smoked salmon in small pieces.
In a bowl, add mango, red onion, tomato, chopped herbs, Shriracha sauce. Drizzle with olive oil and mix well. Reserve.
Mash the avocado until you get a creamy consistency. Add salt & pepper and a handful of chopped parsley. Mix well and reserve.

Set the mold in the middle of the plate. Start with the bottom layer adding the mashed avocado. Press it down before adding the second layer. Add 2 spoons of the mango salsa and press down. Follow with a layer of the smoked salmon and top it off with a last layer of the mango salsa. Press it down.

Carefully lift the mold straight up.

Garnish with edible flowers.

Serve it immediately.

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