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.