Japanese style salmon tartar

Clean the salmon loins of skin and bones if they have. If they are fresh, the ideal would be to freeze them for 24 hours.

Dice the salmon into small cubes and set aside. Cut the avocado into small cubes. Reserve both in a bowl.

In a bowl pour the soy sauce, vinegar, EVOO, freshly grated ginger, Tabasco and flax seeds. Mix everything well and pour it over the salmon and avocado mixture. Let it rest in the refrigerator for a couple of hours, or until we are going to eat it.

Dice the mango into small cubes.

With a metal ring (or with a homemade ring that we can make with a finished milk brick), we help ourselves with a spoon and we assemble the tartar. First the mango. As we put it in the ring, we squeeze it with the spoon. Then add the salmon and avocado mixture and press with the spoon. We can decorate with sliced radishes.