Tataki of smoked salmon, avocado, beet vinaigrette, Forvm Merlot Vinegar pearls 

Ingredients
400 gr smoked salmon
50 gr of seed mix (sesame, chia…) 
For the avocado puree
4 avocados 
½ red bell pepper
1 tomato
1 spring onion
½ lemon
Chives
Extra virgin olive oil
For the beet vinaigrette
2 cooked beets
Extra virgin olive oil
Forvm Merlot vinegar
Salt and pepper
For the Forvm Merlot pearls
150 ml of Forvm Merlot Vinegar
4 gr agar-agar
For the garnish
Mustard ice cream
Sprouts and flowers

ELABORATION

1. For the Tataki: Cut the salmon into small rectangles. Batter directly with the seed mixture. Sear in a non-stick pan on all sides leaving the centre raw or pink. 
2. For the vinaigrette: Mash the cooked and peeled beets with the oil, vinegar, salt and pepper to a vinaigrette texture. 
3. For the Forvm Merlot Vinegar Pearls: Heat to boiling and stir in the agar-agar. 
4. With the help of a syringe make drops and let them fall into a container with oil previously cooled from the refrigerator. 
5. Leave a few minutes in the oil so that the pearls get solid. 
6. For the avocado puree: Peel the avocados and take out the stone. Chop the onion, tomato, bell pepper and chives finely. With the help of a fork, mash the avocado with a squeeze of half a lemon and the olive oil. Mix the rest of the chopped ingredients. 

Presentation

Place an avocado base on a plate. Place the previously cut smoked salmon tataki on top. Add the beet vinaigrette on top. Top with the mixture of sprouts, flowers and some mustard ice cream balls.  

Finally add the Forvm Merlot vinegar pearls.

Recipe from the chef David Vernet, Restaurant Vell Papiol de Calafell.