This is my take on a classic tartare, only we serve it with salmon not beef. With any good tartare you need a means to carry it on the palate. You can serve this tartare with some plain wheat or rice crackers. At Masu we serve it with homemade sushi rice crackers.
Use a sharp knife to mince the salmon fillet down to a fine paste. In a medium-sized bowl mix the salmon, shallot, ponzu vinegar, olive oil, ichimi chilli and egg yolk with a fork to evenly incorporate all the ingredients.
Carefully spread the salmon mixture across two-thirds of a serving dish. Slice the avocado and squeeze over the lemon juice to prevent the avocado from going brown. P