Step 1

Combine salmon, olive oil, chives and eschalot in a bowl. Season and chill for 30 minutes.

Step 2

Mash avocado with grated wasabi until smooth. Season and set aside.

Step 3

Prepare tempura batter by whisking flour with 3/4 cup (185ml) cold water until a loose batter. For the dressing, combine all ingredients and set aside.

Step 4

Place 6cm ring moulds on plates and half fill each with salmon tartare. Spread avocado over the top to fill the mould, then carefully remove mould.

Step 5

Heat vegetable oil in a small pan to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Dip wasabi leaves in tempura batter and fry until crisp. Carefully remove with a slotted spoon and drain on paper towel.

Step 6

To serve, place micro herbs on top of avocado, drizzle with dressing and garnish with wasabi leaves.