Clean the salmon fillet, rub it with salt and black pepper and let it sit for 10 minutes.
Heat a pan, add the olive oil and sear the salmon until nicely browned on the outside.
Flake the cooked salmon into small pieces with a fork, sprinkle with a little more ground black pepper, add the honey mustard sauce and mix well.
Peel the avocado, remove the pit and cut it into small cubes. Peel the banana and finely dice it.
Combine the diced avocado and banana, season with a little black pepper, add your favorite salad dressing and mix until everything is well coated.
Place a round food ring on a flat plate, spoon in the avocado and banana mixture and press it down gently to form an even layer.
Top the avocado and banana layer with the salmon mixture, pressing down lightly to flatten and compact it.
Carefully remove the ring and garnish the tartare with a small sprig of fresh rosemary.