Ingredients

• 1 pound (450g) of the freshest salmon or sashimi you can buy
• 3 scallions, ends trimmed, sliced
• 1 radish, finely chopped
• Zest of ½ lime
• 1 teaspoon lime juice, from zested lime
• 1 tablespoon avocado oil
• 1 ripe avocado, cut into ½-inch (12-mm) cubes
• 1 basil leaf, cut into ribbons, about 1 tablespoon
• 1 or 2 tablespoons micro greens, for garnish (optional)

Tartare is the French version of poke, ceviche, and sashimi. I was working on a gefilte fish recipe when I got a call from my friend Chana Kaplan, who runs Friendship Circle at Chabad in Potomac, Maryland. I told her that I was agonizing over a gefilte fish recipe idea that just wasn’t panning out. When Chana said that there were enough gefilte fish recipes out there in the world, I mentioned an idea for salmon tartare as a lighter alternative. Chana convinced me to abandon my plan to include a gefilte fish recipe in this book. This tartare is infinitely easier to prepare and can be doubled and tripled for a crowd.

• Slice the salmon into ½-inch (12-mm) cubes. Place them in a large bowl. Add the scallions, radishes,
  and lime zest and mix. Cover the mixture and refrigerate until just before serving.
• When you’re ready to serve the tartare, add the lime juice, avocado oil, avocado cubes, and basil and
  mix well. Garnish with a sprinkle of micro greens, if you like.