Spicy Salmon Tartar with Kaluga Caviar

To prepare the tartar: In a mixing bowl, combine 1 cup of cubed sushi grade salmon, 1 finely diced small shallot, 3 tablespoons of finely diced cucumber, 1 tablespoon of finely diced Serrano chili (remove seeds if desired), 1 teaspoon of zested grapefruit, a pinch of salt, a glug of olive oil, and thinly sliced green onion (or chive).

To plate: In a chilled cup or small bowl, add a couple spoonfuls of the salmon mixture and pack it down slightly to create an even layer. Using a butter knife or spatula, scrape a spoonful of creme fraiche over the top of the glass and smooth it out to one end, leaving one end of the salmon exposed. Top the creme fraiche with thinly sliced avocado that has been brushed with a small amount of lemon. Finally, adorn with your favorite roe, such as Kaluga hybrid caviar.