Make a dough with the egg, salmon pomade, flour, sugar and salt; keep a small amount aside and add the ink to colour in a tiger skin pattern, bake for 8 minutes at 180 ºC, cut templates and reserve.
Finely chop the onion and apple and reduce in the cava; pass through a fine sieve and drizzle over the 'tiger'.
Take a good-sized piece of salmon and fillet it; marinate in oak-smoked oil, sugar and salt for a few minutes.
To assemble: take the soaked pastry templates, the wild salmon and the tartar and roll into a log.