Ingredients 400 gr smoked salmon 50 gr of seed mix (sesame, chia…) For the avocado puree 4 avocados ½ red bell pepper 1 tomato 1 spring onion ½ lemon Chives Extra virgin olive oil For the beet vinaigrette 2 cooked beets Extra virgin olive oil Forvm Merlot vinegar Salt and pepper For the Forvm Merlot pearls 150 ml of Forvm Merlot Vinegar 4 gr agar-agar For the garnish Mustard ice cream Sprouts and flowers
For the Tataki: Cut the salmon into small rectangles. Batter directly with the seed mixture. Sear in a non-stick pan on all sides leaving the centre raw or pink.
For the vinaigrette: Mash the cooked and peeled beets with the oil, vinegar, salt and pepper to a vinaigrette texture.
For the Forvm Merlot Vinegar Pearls: Heat to boiling and stir in the agar-agar.
With the help of a syringe make drops and let them fall into a container with oil previously cooled from the refrigerator.
Leave a few minutes in the oil so that the pearls get solid.
For the avocado puree: Peel the avocados and take out the stone. Chop the onion, tomato, bell pepper and chives finely. With the help of a fork, mash the avocado with a squeeze of half a lemon and the olive oil. Mix the rest of the chopped ingredients.
Place an avocado base on a plate. Place the previously cut smoked salmon tataki on top. Add the beet vinaigrette on top. Top with the mixture of sprouts, flowers and some mustard ice cream balls.