Pat the sushi-grade salmon dry with paper towels. Trim any connective tissue or dark bits. Using a sharp knife, dice the salmon into small 1/4-inch (6 mm) cubes. Place in a chilled bowl and keep cold.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, sesame oil (if using), salt and pepper until emulsified. Stir in minced shallot, chopped capers and chopped chives.

Gently fold the dressing into the diced salmon until evenly coated. Taste and adjust seasoning (add more lemon or salt as needed). Cover and refrigerate while preparing the rest so flavors meld (10–15 minutes).

Guacamole Base

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork leaving some chunks for texture.

Add lime juice, finely diced red onion, chopped cilantro, minced jalapeño (if using) and salt. Stir to combine and adjust seasoning. Keep covered with plastic wrap pressed onto the surface to prevent browning until plating.

Dragon Fruit & Apple Chutney

In a small saucepan over medium heat, combine diced dragon fruit, diced apple, minced shallot, grated ginger, apple cider vinegar, brown sugar, red chili flakes and salt.

Bring to a gentle simmer, stirring occasionally. Reduce heat to low and cook 8–10 minutes until fruit softens and mixture thickens slightly but still holds some texture. Taste and adjust sugar, vinegar or salt as needed. Remove from heat and let cool to room temperature.

Salad

In a mixing bowl, toss the mixed salad greens, sliced cucumber and halved cherry tomatoes with the lemon vinaigrette. Season with salt and pepper to taste. Keep chilled until plating.

Fries

Preheat oven to 425°F (220°C) if baking. If frying, heat oil in a deep pot to 350°F (175°C).

If baking: toss cut potatoes with 1–2 tbsp olive oil (from the listed oil quantity), spread in a single layer on a baking sheet, and bake 20–25 minutes, flipping once, until golden and crisp. Season with salt and pepper immediately.

If frying: working in batches, fry potatoes 3–4 minutes until golden and crisp. Drain on paper towels and season with salt and pepper while hot.

Garnish & Assembly

To plate, spoon about 1/2 cup of guacamole onto each serving plate and gently spread into a shallow mound.

Using a ring mold (optional) place on top of the guacamole and spoon 6 oz (by weight) of the chilled salmon tartare into the mold. Press lightly and lift the ring to reveal a neat tartare tower. Alternatively, mound the tartare atop the guacamole with a spoon.

Spoon 1–2 tablespoons of the cooled dragon fruit & apple chutney alongside or gently dolloped on top of the tartare for contrast.

Arrange a small portion of dressed salad and a handful of fries on the plate. Garnish the tartare with microgreens or cilantro leaves and a sprinkle of toasted sesame seeds if using. Serve with lemon wedges on the side.

Serve immediately so tartare stays chilled and fries remain crisp.