Burrata on Bed of Rocket, with Salmon Tartare (Tabea Heynig)

Wash the salmon, debone thoroughly (if necessary) and cut into small cubes. Then mix with sesame oil, season with salt, season (if necessary, remove the seeds from a chilli and cut it into very thin rings) and then let it soak for a while.

Wash the rocket, spread it on the 4 starter plates as a "bed" and place the burata on top. Just before serving, dice the avocado (otherwise it will turn brown) and mix with the salmon. Then shape a salmon tatar ball with an ice ball maker and place it on the rocket bed next to the burata. Drizzle with a little olive oil (because the burata is VERY creamy), mash the red berries in a mortar and sprinkle the balsamic pearls on top.

Wash the fresh coriander, pluck off the leaves and spread them on the edge of the plate with fresh chilli (in very finely chopped rings) for decoration. (Then the guest can decide for himself whether and how much of it he would like to eat.)