Salmon Tartare with Peaches and Almonds

Method

1. Slice the salmon fillet into cubes of about 1 cm. Remove any dark parts near the skin for a cleaner look.
2. Season the salmon cubes with a drizzle of delicate extra virgin olive oil, a pinch of freshly ground black pepper, and a little grated lemon zest. Mix gently and refrigerate.
3. Take three types of peaches: white peach, 'Laura' peach (yellow/orange), and tabacchiera peach. Cut them into cubes of similar size, keeping the skin on. Reserve any irregular scraps in a blender cup.
4. Season the peach cubes with a pinch of salt, a pinch of pepper, lemon zest, a squeeze of lemon juice, a drizzle of olive oil, and chiffonade basil leaves. Toss gently.
5. In the blender cup with the peach scraps, add a few basil leaves, a splash of apple cider vinegar, a squeeze of lemon juice, 1 tablespoon of sugar, a pinch of salt, and a drizzle of olive oil. Blend until smooth, adding olive oil gradually to emulsify. Pass through a fine sieve if desired for a clean vinaigrette.
6. Lightly toast almonds with their skins in a dry pan until fragrant. While still warm, cut them into slivers.
7. Take the salmon out of the fridge. Add the seasoned peach cubes and mix lightly. Add a pinch of salt and fold gently.
8. Place a ring mold on a plate and fill with the tartare mixture, pressing gently. Remove the mold.
9. Spoon the peach vinaigrette around the tartare, then top with almond slivers and small basil leaves or micro basil. Garnish with edible flowers if available.