Metode:

For the Salmon Tartare:

• In a small bowl, combine the salmon, fennel and jalapeno.
• Stir in one ½ teaspoons of B-Well olive oil and then salt to taste.
• Set aside. 

For the avocado:

• In a small bowl, gently mash ½ teaspoon of B-Well olive oil into the roughly chopped avocados and season to taste with kosher salt.
• Set aside. 

For the beets:

• In a small bowl, toss the beets with 1 teaspoon of B.Well olive oil and season to taste with salt.
• Set aside. 

For the Lemon Vinaigrette:

• In the jar of a blender combine the garlic, jalapeno, honey, lemon juice and lemon oil.
• Puree on high until smooth and thickened and then season to taste with kosher salt.
• Use a ring mould and place it directly on the serving plate.
• Press half of the beets into the bottom of the ring and smash them down flat.
• Add half of the avocado to the top of the beets and smash flat.
• Top with half of the salmon mixture and flatten the top surface.
• Gently pull the ring mould off.
• Rinse and dry the ring mould.
• Repeat this process with the other half of the ingredients.
• Drizzle the Lemon Vinaigrette generously over the tartare or serve on the side.
• Refrigerate or serve immediately.