Smoked salmon tartar with avocado and homemade wasabi ice cream.

We start preparing the ice cream. Heat 100 ml of #CentralLecheraAsturiana light cooking cream in a bowl. Separate an egg yolk and add 2 teaspoons of erythritol and beat. Once the cream is hot (not boiling), add the egg, 7.5 grams of wasabi paste and half a teaspoon of spirulina (it does not give flavor, only color). Integrate everything well with a fork or a mini milk frother. Take it to the freezer and stir every half hour for 3 hours (when you take it out of the freezer it will temper quickly so do not take it out until everything else is ready).

Mix one tablespoon of olive oil with half a tablespoon of mustard, the chopped onion, a mini gherkin cut into small squares, three chopped coriander leaves and a couple of drops of Tabasco.

Cut half an avocado in horizontal slices and plate with a ring in a circle. Cut the salmon loin into small cubes and mix it with the oil, onion and other mixture from before.

We continue using the plating ring, place the marinated salmon cubes and sprinkle a few sesame seeds stained with mortar and pestle and three nuts to decorate.

To finish, add the scoop of ice cream on the side. It is sweet, not too much and it is soft, just enough.