Salmon tartare with avocado puree and radish

Place the avocado flesh in a blender, add mirin, lemon juice, and green onion. Blend until pureed. Taste and add salt and pepper to your liking.

Use a ring mold to place the puree in the center of the plate where you will serve the dish.

Cut the salmon flesh into small cubes and place it on top of a bed of avocado.

Slice the radish very thinly into rounds (it's convenient to use a special grater), place in ice water, then drain on a folded paper towel to dry.

Pour the tartare on an avocado pillow with soy sauce and garnish with radish 'petals'.