Cod and salmon tartar, avocado soup and pickled jalapeños and roe.

PREPARATION

In a bowl, mix the Skandia tartar with a few drops of extra virgin olive oil, add the finely chopped onion and set aside.

For the avocado and jalapeño soup 

Place the avocado, lime juice and fresh jalapeño in the food processor and season with salt and pepper. Blend at maximum speed and add the water little by little until you obtain a smooth, homogeneous soup with the desired texture. Cool and set aside.

Cut some slices of gherkin and radish.

ASSEMBLY

Make a circle on a plate with the tartar, place the avocado and jalapeño soup in the centre and decorate with the slices of radish and pickled gherkin. Place the salmon roe on top of the soup, add some sprouts on top of the tartar and serve.