Salmon tartare, avocado, apple and cucumber

Use a serving ring to cut 2 circles from brioche, brush them with melted butter, put under the grill to color

Remove the stone from an avocado and blend the flesh into a crème, add the juice of 1/2 lime, a glug of olive oil and salt and pepper and mix well

Whisk 50g ricotta in a bowl, then add the avocado and whisk again, add wasabi to taste

Cover the bowl with clingfilm and put in the fridge

Peel and mince 1/2 shallot, marinate briefly in a glug of sushi vinegar

Peel 1/4 cucumber, remove the seeds and cut in small cubes, do the same with 1/2 Granny Smith

Mix cucumber, apple and the shallot, season this salsa with olive oil, sushi vinegar, pepper and salt. Finely add the hacked leaves of a few sprigs of tarragon

Remove the skin from 100g raw salmon then cut in small (but not too small) cubes. Do the same with 100g piece of smoked salmon

Mix 1/2 tsp grain mustard, with a bit of olive oil, lemon zest, salt and pepper, then spoon it in the salmon cubes

Hack a few chives and sprigs of dill and mix with some purslane and cress. Season with olive oil, vinegar, salt and pepper

Start plating by spooning the avocado on 2 plates. Put the toasted brioche on top.

Use a serving ring to put the salmon on the toast. Push softly down then spoon the salsa on top

Finish with the salad. Feeds 2

(Here a video with Jeroen Meus making this recipe)

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