Steps
1. Begin by finely dicing the salmon fillet into small cubes and placing it in a mixing bowl.
2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the salmon. Gently mash the avocado with a fork while leaving some chunks.
3. In a separate small bowl, whisk together the lime juice, olive oil, Dijon mustard, salt, and pepper to create the vinaigrette.
4. Pour the vinaigrette over the salmon and avocado mixture, and gently fold to combine without mashing.
5. Using a ring mold, carefully layer the mixture onto a plate to form a neat stack.
6. Garnish with lime zest, microgreens, or edible flowers for an elegant touch.
7. Serve immediately for the freshest flavor.