Salmon Tartare with Avocado Cream

Cut the salmon fillet into very fine cubes. Carefully mix with diced shallots, oyster sauce, garlic oil, chili oil, lemon zest, lemon pepper, and salt. Add chives and then place into a serving ring.

Purée the avocado with the juice of half a lemon, olive oil, salt, and pepper using an immersion blender. Place the salmon tartare on a plate, then remove the ring.

Using an ice cream scoop, place a ball of avocado cream on top of the tartare. Decorate with fresh dill and chives.