Sitting in Zurich airport for a few Fridays in a row waiting for my flight I used to go to a bar and order a glass a champagne and Balik salmon-avocado tatar.

I was there again a few months ago and they no longer made the dish. I felt devastated so I decided to make my own.

Here is mine:

Ingredients:

• Half an avocado
• 100 g of lightly smoked salmon filet (Balik or the cheaper variations)
• 2 tea spoons of lime juice
• Sea dalt
• A pinch of Wasabi
• A few slices of radishes and cucumber for garnish
• A bit of finely chopped dill for garnish

How To Make It: 

• Use a sharp knife to chop the salmon in small strips.
• Add half of the lemon juice and some salt to the fish.
• Chop the avocado into small chunks.
• Add in the rest of lemon and season with sea salt and wasabi.
• Work the avocado until soft but still a bit lumpy. Taste and adjust.
• Slice the radishes and cucumber.
• Put the salmon into a food presentation ring and press a little. Add the avocado on the top and press a little until it has the shape.
• Decorate the dish with cucumber, radish, and dill.
• Serve the food as starter with a glass of champagne and enjoy your meal.