Remove the seed and skin from the avocado and mash with a fork. Sprinkle with lemon juice. Mix in the mayonnaise and dark soy sauce.
Dice the celery into 5 mm pieces. Soak in water, then drain in a colander.
Dice the salmon into 1 cm cubes. Season with salt, black pepper, and dark soy sauce. Mix well. Add celery and mix again.
Grease a circular mold with olive oil. Arrange a handful of mesclun on a serving dish.
Place the circular mold on top of the mescluns. Divide the avocado paste into 4 or 5 portions, and pack into the bottom of the mold.
Divide the salmon mixture from Step 3 into 4 to 5 portions, and pack on top of the avocado. Flatten the surface.
Carefully remove the circular mold. Top with sliced cherry tomatoes and Italian parsley.
It's the best to prepare it right before serving. Enjoy with baguettes. I recommend you serve it with olive oil.
Story Behind this Recipe
I wanted to make something to serve guests, so I made this with the ingredients that were in the fridge.
The recipe calls for lots of lemon juice - just lessen the amount if you want to make it less sour, or if the avocado paste is too soft. You can also avoid the avocado from discoloring by adding lemon juice. There's no need to use salt or dark soy sauce if you're using smoked salmon.