Salmon and avocado tartare

 Remove the skin and any pin bones from the salmon fillet. Rinse it, pat it dry, and cut it into small cubes to make a tartare. Season with olive oil, salt, pepper, and finely grated lime zest, then place it in the Fresco pre-chilled using the blast chilling function, and let it rest for 30 minutes. Meanwhile, peel the avocado, cut it into small cubes, and season with salt, pepper, olive oil, and lime juice. Using round silicone molds or a pastry ring, assemble individual tartares by placing the salmon on the bottom and the avocado on top.
 

Freeze the assembled salmon tartares in the Fresco compartment using the freezing function for 1 hour and 10 minutes, then transfer them to the freezer and store for at least 24 hours. This process ensures that any parasites potentially present in the raw fish are eliminated. Remove the tartares from the freezer, allow them to thaw completely, and serve garnished with a few white sesame seeds and a drizzle of olive oil.

When ready to serve, remove the tartares from the freezer and allow them to thaw at room temperature for 45 minutes. Once thawed, serve and garnish as desired. Raw fish can be stored in the freezer for up to 3–4 months.

Alternatively, you can thaw the sanitized tartares in advance and keep them in the Fresco by setting a custom temperature of 1–2°C (34–36°F) until serving time. Fresco will maintain the dish at the ideal temperature for as long as needed. This is especially convenient when entertaining guests, as it allows you to prepare the tartares ahead of time without taking up valuable space in the refrigerator.