Salmon tartare with avocado

Chop one shallot as finely as possible and keep aside. Coarsely chop the other two shallots.

Put the two shallots in a sauce pan with 2 glasses of white wine, 300 ml of passata, a peeled and pressed clove of garlic, a bay leaf, some bruised black pepper flakes, the stems of half a coriander plant, the stems of half a basil plant and half a dill plant. Bring to a boil and reduce for 20 minutes over medium-high heat.

Cut the apple into small cubes and season with the zest of half a lemon, a dash of lemon juice, salt and pepper to keep the apple from oxidizing. Mix with the chopped shallot.

Cut the salmon into small cubes.

Filter the reduction and keep the liquid in the pan. Heat over medium-high heat and add the butter little by little. Stir well. Season with salt and pepper and keep aside for serving.

Peel the avocado and cut into small cubes. Chop half the dill and half the cilantro leaves and add to the salmon tartare. Mix well, taste and season with salt, pepper, a dash of olive oil and lemon juice, if desired.

Mix the other half of the dill and cilantro leaves with a handful of watercress. Add a small splash of olive oil and mix.

Divide the tartare into four portions and place on a plate with a serving ring. Place the diced avocado on top. Top with sauce and with the mixture of fresh herbs. Enjoy this delicious little appetizer.