Salmon Tartare with Avocado and Potatoes

Bring a pot of water to a boil. Add the diced potatoes and cook for 15 to 20 minutes, or until tender but not falling apart. Drain well and let them cool completely.

Remove any bones and skin from the salmon fillet, then cut the flesh into small, even cubes. Place the salmon in a bowl and pour in enough freshly squeezed lemon juice to fully cover it. Cover and refrigerate for at least 30 minutes, until the color turns opaque.

Finely dice the onion and place it in a separate bowl. Cover with lemon juice and let it sit for at least 15 minutes to soften its sharp flavor.

Drain the salmon and onion well. In a mixing bowl, gently combine the salmon, onion, cooled potatoes, and diced avocado. Transfer to a serving plate or mold into portions, then garnish with seaweed and chives if desired. Serve immediately while chilled.