Keep the salmon cold. Trim any remaining skin or dark bloodline. Using a sharp knife, cut the salmon into uniform small dice (about 1/4 inch). Transfer to a chilled bowl.

Prepare aromatics

Add the minced shallot, grated ginger, sliced scallion, chopped cilantro and chives to the diced salmon. Gently fold to combine without mashing the fish.

Fold in the diced avocado gently at the end so pieces remain intact and creamy rather than pureed.

Dressing / Spice

In a small bowl or measuring cup whisk together the soy (or tamari), sesame oil, lime juice, rice vinegar and Sriracha until emulsified.

Season the dressing with toasted sesame seeds, sea salt and freshly ground black pepper. Taste and adjust: more lime for acidity, more Sriracha for heat, or a pinch more salt if needed.

Pour about two-thirds of the dressing over the salmon-avocado mixture and gently toss to coat. Reserve the remaining dressing to drizzle on the plated tartare.

Assembly & Garnish

Portion: Using a ring mold (2.5–3 inches) or an ice cream scoop, pack the tartare mixture lightly into the mold placed on chilled plates. Press gently so the tartare holds shape, then lift the mold straight up.

Spoon a small amount of the reserved dressing around the tartare or drizzle a little on top for shine.

Arrange gaufrette chips around the tartare for scooping. Sprinkle microgreens or baby cilantro over the top and place lime wedges on the side.

Finish: Serve immediately while salmon is cold and chips are crisp. Recommend 6 gaufrette chips per serving for scooping.