Salmon Tartare

I'm posting this recipe with our usual metric weights and measures, with the US equivalents in brackets. I snagged it today from a newspaper, but I've adapted it. With any raw or cold-smoked salmon as the lure you could get me to commit ... well, you name the sin!! I adore it. It's very expensive in South Africa, as the best quality is flown in on ice. I buy packets of the thin cold-smoked salmon secretly, to have for breakfast on crispbread. This recipe can be served as a starter for 2, or Scrooge-like in tiny potions on Melba toast as snacks, so "servings" given below takes this into account.

• Ready In: 20 mins
• Serves: 2-10

Ingredients

• 200  g salmon, very fresh (6 1/2 ounces)
• 80  ml cucumbers, chopped (just less than 6 tablespoons chopped)
• 15  ml shallots, chopped (or use spring onions, 1 tablespoon)
• 40  ml capers, chopped (2 tablespoons plus 2 teaspoons)
• 40  ml avocados, firm but ripe (2 tablespoons plus 2 teaspoons)
• 30  ml cream cheese (2 tablespoons)
• 5  ml mustard, coarse-grain (1 teaspoon)
• 15  ml lime juice, fresh (1 tablespoons)
• 30  ml chives, finely chopped (2 tablespoons)
• 1  pinch salt
• 1⁄3 teaspoon coarse black pepper

Directions

1. Chop the ingredients with a sharp knife, by hand: you do not want a mush. The ingredients should retain their taste and integrity. Mix all ingredients lightly but well with a fork.
2. Form into 2 pretty shapes, garnish to taste, and serve with Melba toast or thin toast triangles.
3. OR divide between small toasted bread shapes, and serve as small snacks.