A few bits of smoked mackerel, some fried prawns. Half a beetroot thinly sliced, the other half pureed with 120 ml chicken stock
Half an avocado diced, the other half pureed with 120 ml vegetable stock, then I added 1 leaf of gelatine.
Some thinly sliced red onion, a few dollops of mayo/horseradish... that's all folks.
(Inspired by Belgian masterchef Mario Aerts)