Clean the wild salmon, remove the bones with tweezers and divide into approx. 100 g pieces (14 portions) and set aside.

From the tail, reserve about 500 g, cut into very fine dice, strain well in clingfilm and season with pepper and smoked salt.

Allow to marinate for 15 mins. Then add 100 g sweetcorn and 100 g finely chopped scallions and dress with a little of the cheese.

Finally, add the diced avocado and the juice of half a lemon