Salmon tartare, spicy guacamole and parmesan crumble |

Preparation time: 25 min

Preheat your oven at 400 °F

• Preperation

  Preheat oven to 400°F

  Trim and slice the celery. Dice the red bell pepper, chop the red onion and chop the coriander. Zest and squeeze the lime.

  Cut the avocado in half, remove the pit and skin.

• For the Guacamole

  Mashed the avocado flesh with a potato masher and season with smoked paprika, lemon juice, Espelette pepper, salt, pepper, olive oil and coriander. Set aside.

• For the crumble

  In a bowl, mix all the ingredients until you obtain a homogeneous sandy mixture. Spread the mixture on a baking sheet and bake for 10 minutes to obtain a golden color.

• For the salmon tartar

  Remove the skin and bones from the salmon fillets and dice the flesh.
  Add the filling to the salmon flesh, then season with lemon zest and juice, olive oil, fleur de sel and pepper. Set aside in a cool place.

• Finishes

  Place a circle in the center of the plate and fill with 1/3 of the avocado crush. Top with the salmon tartar and finish with a sprinkling of Parmesan crumble. Serve with mesclun.