Salmon and Avocado Tartare with Wasabi Ice Cream – in Front of It Raspberry and Mint Secco, Bread, Butter and Salt

Preheat the oven to 175 ° C fan oven. Put all ingredients except the walnuts in a bowl and mix with a hand blender. Put half of the dough in a 30cm baking pan. Fold the walnuts under the second half and place them in a 30cm baking pan. Bake both breads for 40 minutes at 175 ° C fan oven. The breads are designed for herb butters and salts, if they are served pure, refine them with salt and herbs.

Mix the butter with a mixer until frothy. Then add the curry and xylitol and keep stirring. Pour the butter into a piping bag and dress in small bowls.

Melt 50g butter. Mix the wild garlic with the liquid butter and pass through a sieve. Mix the remaining butter with a mixer until foamy. Then stir in the wild garlic butter. This saves a piece of wild garlic between your teeth. Pour the butter into a piping bag and dress in small bowls.

Mix all ingredients together, arrange, done. Serve with various salts in small bowls. For example: red Hawaiian salt, chilli salt, Persian blue salt, Kalahari desert salt

Wasabi ice cream For the wasabi ice cream, mix the egg yolks, xylitol, olive oil and wasabi powder. In another bowl, whip the cream until stiff and fold into the wasabi mixture. Place the ice cream in the freezer and stir every 30 minutes. Preparation of the salmon tartare For the salmon tartare, cut the salmon and half a cucumber into small cubes and mix in a bowl. Now add 1 pinch of pimento d’Espelette, salt, pepper, the juice of half a lemon and the juzu juice, mix and let stand in the fridge, covered. Cucumber salad Cut the other half of a cucumber with a spiral or julienne cutter, salt well and let stand for 15 minutes so that the cucumber water comes out and the marinade does not water down. For the marinade, whisk together 80ml olive oil, a pinch of pimento d'Espelette, salt, pepper and the juice of half a lemon. After 15 minutes, drain off the cucumber water and drain the cucumbers well. Now toss the cucumber in the marinade. Mix the guacamole avocado, 80ml olive oil, a pinch of pimento d’Espelette, salt, pepper, the juice of a lime and the cashmere curry with a hand blender. Now, with the help of a serving ring, first bring the salmon tartar onto a plate. Pile the cucumber spirelli on the tartare with the help of a fork. Place the wasabi ice cream on top and garnish the plate with the guacamole.