Smoked Salmon Tartare with Avocado and Lime-Dill Crème

Slice the smoked salmon with a sharp knife into very small cubes about half a centimeter in size. In a bowl, mix the salmon with the finely minced shallot, the olive oil, and a pinch of freshly ground black pepper.

In a small bowl, combine the crème fraîche with the zest of half a lime, a teaspoon of lime juice, and the finely chopped fresh dill. Season the crème with a pinch of pepper.

Halve the avocados, remove the pit, and scoop out the flesh. Cut the avocado into cubes of the same size as the salmon and drizzle lightly with lime juice to prevent browning.

Place a ring mold in the center of each plate. First distribute a layer of avocado cubes at the bottom of the ring and press lightly. Top with a layer of the salmon mixture.

Carefully lift away the ring. Spoon a handsome dollop of the lime-dill crème on top of the tartare. Garnish with a sprig of chervil if desired and serve immediately.