Line a 4 cm stainless steel mould with a slice of smoked Alaska wild salmon and fill with the salmon, gherkins, avocado and capers, chopped and dressed with olive oil and the juice of half a lime.
Cut a slice of gherkin and place on top a slice of cocktail onion, a slice of chilli and chopped parsley to form a mini-brochette.
Scald the parsley and refresh in iced water, process when almost dry and strain.
Dilute the glucose in the champagne and put through the sorbet machine; if you don’t have one, freeze and remove to beat every 20 minutes initially, and later more frequently, until completely frozen.
Turn out the timbale, surround with the parsley purée, arrange the mini-brochettes on top and serve with a quenelle or ball of the champagne sorbet.