100mlof whole milknot skimmed, otherwise it will not bind the sauce.
125mlof olive oil
Caviar of wasabi or ikura wild Alaskan salmon roe
Salt
Pepper
Instructions
Mash the avocado in a mortar and pestle so that some chunks are noticeable when you eat it.
Add tabasco, Perrins sauce and lime juice and mix.
Add onion and cilantro.
Mix with a spatula. Set aside.
Put the milk at room temperature in a bowl, add salt and pepper and whisk at full power while adding the oil until it emulsifies like a mayonnaise. Set aside in the refrigerator.
Finely slice the wild Alaskan sockeye salmon.
Spread the salmon slices on plastic wrap.
Place the guacamole on the slices and roll them up with the help of the plastic wrap.
Plating
Place the cannelloni on the plate.
Decorate them with a little guacamole and lactonnaise on each side and stain the plate with soy.
On top, place wasabi caviar or ikura (wild Alaskan salmon roe), and the flowers or micro-sprouts of salad.