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If life hands you fresh seafood, make tartare. Try scallops, shrimp, white fish, lobster, oysters, or conch. We chose salmon for this recipe because it’s local (and we love it), but you can use any kind of delicious fresh seafood you find.We garnish our seasoned tartare with ikura (salmon roe), <a href="/recipes/japanese-kewpie-style-mayo">Japanese (Kewpie-Style) Mayo</a>, <a href="/recipes/avocado-puree">Avocado Purée</a>, chervil, and <a href="/recipes/baguette-crisps">Baguette Crisps</a>, but you can play with different flavors and textures to find your own happiness.