Roughly chop capers and set aside.

Cut avocado in half, remove the pit, and press each half through a cooling rack or fine mesh to create a clean, even dice. Set aside.

Slice the salmon against the grain into ¼-inch slices, then into ¼-inch strips. Dice strips into uniform ¼-inch cubes and place into a chilled bowl.

Add sesame oil, mirin, soy sauce, chopped capers, and yuzu kosho to the salmon. Mix gently to combine, preserving the texture of the fish.

Using a plating ring, add a layer of avocado to the bottom. Press gently to form a flat base.

Add a layer of the seasoned salmon tartare. Repeat avocado and salmon layers as desired, finishing with tartare on top.

Garnish with lime zest and a generous spoonful of Golden Goat caviar.