First, finely dice both types of salmon and then chill. Then cut the spring onions into fine rings and finely chop the garlic. Grate, halve and squeeze the lime.
Mix the chopped salmon cubes with a tablespoon of honey, half of the squeezed lime juice, the lime zest, the olive oil, the spring onions and half of the garlic. Then season the whole thing with salt and pepper.
Then cut the avocado into small cubes and mix with the juice of half a lemon. Finely dice the onion and add it as well. Finely chop the fresh basil and finely dice the mozzarella. Finally, mix everything with the remaining garlic, olive oil and salt and pepper.
Then dice the mango and add the currants. Then rub the lemon and squeeze out the juice. Mix the fruit with a tablespoon of honey, the lemon juice and the zest. Then season with salt and pepper.
Mix the crème fraîche with the lime zest, a little lime juice and salt and pepper until smooth. Finally, first layer the mango mixture, then the avocado mixture and then the salmon tartar in a serving ring. Finally, spread the crème fraîche on top and decorate with a teaspoon of trout caviar.