Salmon Tartare With Avocado Mousse

• 1 1/2 pounds salmon fillets, cut into 1/4-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1 teaspoon freshly ground pink peppercorns
• 1/2 teaspoon cream of balsamic (balsamic glaze)
• 2 tablespoons capers
• 2 tablespoons chopped fresh dill
• 12 chives
• Avocado Mousse:
• 2 firm-ripe California avocados, chilled
• 1/8 cup firm-ripe papaya flesh
• 1 tablespoon fresh lime juice
• 1 pinch salt
• 1/3 cup heavy cream, chilled

1. Place salmon in a bowl, preferably wooden. Combine olive oil, lime juice, orange juice, peppercorns, and balsamic cream in a separate bowl. Add dressing, capers, and dill to the salmon. Toss gently but well.
2. Decorate each plate with 3 chives.
3. Scoop avocado flesh into a food processor. Add papaya, lime juice, and salt and puree until completely smooth.
4. Beat cream in a bowl using an electric mixer until stiff peaks form. Fold avocado mixture into cream gently but thoroughly. Avocado mousse can be served in a freestanding gravy boat or placed around tartare on a plate.

salmon, extravirgin olive oil, lime juice, orange juice, freshly ground pink, cream of balsamic, capers, dill, chives, avocado, california avocados, lime juice, salt, heavy cream

Taken from www.allrecipes.com/recipe/263259/salmon-tartare-with-avocado-mousse/ (may not work)