1
The tips of green asparagus combine particularly well in this dish. If you have plenty asparagus, you can choose to use only the tips and use the stems in another recipe (such as the boeuf bourguignon).
2
Stir-fry the asparagus in a little olive oil with some salt and pepper until al dente. Allow to cool on a plate. Make a dressing of finely chopped garlic, ginger, lime juice, a little water, good-quality olive oil salt and pepper.
3
Cut the avocado all the way around up to the stone and separate the two halves by twisting. Remove the stone and spoon the flesh from the skin. Cut the avocado into small cubes. Clean the papaya by halving it and removing the seeds. Carefully cut off the skin. Now cut the papaya into small cubes.
4
Finely chop the fresh salmon fillet with a sharp knife. Salmon tartare is usually coarsely chopped, but for this recipe it is better to chop it finely. Mix the salmon with the papaya and avocado. Season with a little of the dressing and some extra salt and coarsely ground pepper.
5
Use a ring mould to give the tartare a nice round shape and garnish with a few asparagus tips around it. If you don't have a ring mould, use a pair of scissors to cut a mould from a plastic bottle. Garnish the tartare all around with the dressing and chopped chives.
