Skin and remove any bones from the salmon. Cut the salmon fillet into very fine dice.
In a bowl, place the salmon and all the remaining ingredients. Turn all the ingredients together and season well. At this point taste the tartar and add lemon juice or tabasco to taste.
For the Gazpacho:
In a food processor add roughly chopped tomatoes, cucumber, garlic and herbs. Blend all of this until liquid.
Place a damp clean, cloth into a colander and place over a bowl. Pour all of the liquid from the processor into the cloth and allow the juices to run through into the bowl below. It is best to leave this over night to get the most juice.
Peel and roughly chop the avocados and place in a food processor. Pour in the juice retained from the tomato mix and blend. When this becomes very smooth remove from mixer and fold in the crème fraiche.
Finally peel the mango and using the peeler continue to shave slices, set aside for garnishing.
Take a wide rimmed soup bowl. Cover the bottom of the bowl in a layer of the Gazpachio. Shape the salmon mix with 2 spoons and place on top of the Gazpachio and place a few mango shavings around along with a few green herbs and salmon eggs if available to you.
For best results ensure that all the utensil and serving dishes are as cold as possible.