Thaw the tube of tartare and the salmon fillet according to the instructions on the package.
Place the thawed salmon cubes in a bowl.
Cut the salmon fillets into cubes. Mix with the tartare cubes.
Add the rest of the tartare ingredients to the bowl. Mix well. Set aside in the refrigerator.
Prepare two bowls. In the first, combine the tempura batter mix with 250 mL (1 cup) of ice water using a whisk until a thick pancake batter texture is achieved. In the second, place the Haiku Gluten-Free Panko. Coat cheese curds with tempura batter, then panko.
In a deep fryer or large frying pan, heat the canola oil until it reaches a temperature of 180 ° C (350 ° F) on a cooking thermometer. If a pan is used, watch the cooking carefully to prevent the oil from overheating and igniting. Fry the cheese curds, 2 to 3 minutes, until golden brown and crispy. Drain well and place on absorbent paper.
In a bowl, combine the guacamole ingredients.
To dress the tartars, place a round cookie cutter on a plate. In the bottom of the cookie cutter, place half of the guacamole. Level the surface. Fill with half the tartare and press down with the back of a spoon. Unmold delicately. Repeat to shape the other portion.
Garnish with fried cheese curds and chives.