Make sure the salmon stays in the fridge until the last moment, wash well and chop in small pieces to form a tartare. Put back into the fridge.
Finely chop your spring onions, dill and chives and keep aside.
Press your lime, best results are obtained by pressing the lime with a fork, sneezing the lime with one hand and making and up/down movement with the fork in the other hand. Add soya sauce, Golden Nectar, wasabi and mix well. Taste and may be add some mirin.
Bring everything together, mixing well and let it rest in the fridge for 10 minutes to allow the different flavours to penetrate well.
Serve with toasted bread, pumpernickel or blinis and some crème fraîche.
Decorate with some fresh chilli and watercress leaves.