Salmon tartare marinated with 'Sel Fou', yuzu, soy sauce, avocado cream, and wasabi sesame seeds

(For 4 people)

Ingredients
For the marinated salmon:

• 400 g of ultra-fresh salmon fillet (without skin or bones)
• 50 g of 'sel fou'
  Specialty from Guérande and the island of Ré, made from coarse salt, paprika, rosemary, pink berries, and cayenne pepper.
• 1 tbsp of Kuro Sato black sugar (or muscovado)
  Kuro Sato: Pure sugar extracted from sugarcane, unrefined.
  Muscovado: Whole brown sugar, rich in molasses.
• 1 yuzu lemon (juice and zest)
• 1 tbsp of sesame oil
• A pinch of salt

For the avocado cream:

• 2 ripe avocados
• 1 tbsp of soy sauce
• 1 tbsp of mirin
• 1 tsp of toasted sesame oil
• 1 yuzu lemon (or ½ lime)
• 1 small shallot finely chopped
• 1 tsp of freshly grated ginger
• 1 small handful of chopped shiso
• ½ red chili finely chopped
• 1 tbsp of black sesame seeds
• 1 sheet of nori cut into thin strips

For the garnish:

• 1 tbsp of plain sesame seeds
• 1 tbsp of wasabi sesame seeds (or seeds coated with wasabi powder)
• A few sprigs of fresh chives
• 1 slice of candied orange
• A few slices of fresh strawberries
• Wild lavaret eggs or löjrom (northern caviar)

Preparation

1. Prepare the marinated salmon:
   Mix the 'sel fou' and sugar.
   Coat the salmon with this mixture and add the yuzu zest.
   Place in a dish, cover with plastic wrap, and let marinate in the refrigerator for at least 3 hours.
   Rinse the salmon with cold water, pat dry with paper towels, and then chop into tartare.
   Drizzle with sesame oil.

2. Prepare the avocado cream:
   Cut the avocados in half, remove the pit, and mash the flesh.
   Add the soy sauce, mirin, toasted sesame oil, yuzu juice, shallot, and ginger.
   Mix well, then incorporate the herbs and chili according to your taste.

3. Prepare the garnish:
   Toast the plain sesame seeds in a dry pan until golden.
   Mix them with the wasabi sesame seeds.

4. Plate the dish:
   Place a layer of avocado cream in a plate or a ring mold.
   Top with the salmon tartare.
   Sprinkle with sesame seeds and chopped chives.
   Add a slice of candied orange and a few slices of strawberries.
   Garnish with wild lavaret eggs or löjrom for an elegant touch.

Suggested drink
A glass of chilled Junmai Daiginjo sake will enhance the aromas of the yuzu and soy sauce while adding an elegant touch.
If not available, a Loire Sauvignon or an Alsace Riesling will pair perfectly with this dish.