For the Party Cups with Avocado Salmon Tartare & Peperonata, first cut salmon into small cubes or chop finely. Halve the avocado, remove the pit and peel. Finely dice the flesh as well as the garlic and shallot. Cut off about 1 cm of the thick end of the lemongrass. Remove outermost layer and cut into fine rings away from the thick end (about 2-3 cm are needed). Finely chop half of it and mix with the salmon, shallot, garlic and avocado. Season with cilantro, lime juice and zest, and salt and pepper. Refrigerate for approx. 15 minutes.
Mash the peppers with about 3-4 tablespoons of the draining liquid and spread on the plate.
Then fill into the cups (dress or with a ring or dumpling) and garnish with peperonata, lemongrass rings and dill. Serve Party Cups with avocado salmon tartare & peperonata.