White vegan salmon tarts with avocado cream and sweet and sour onion

• Prepare the carrots.
• Peel off strips of carrot with a peeler.
• Heat the water in a pan and add the algae. Place the sieve insert in the pan.
• Put the carrot strips in the sieve insert, cover and cook for 6 minutes at boiling point.
• Remove the carrots from the sieve insert and place in a Tupperware box.
• Cover the carrots with cling film and insert the hose of a smoke gun.
• Fill the pistol 1/3 full with smoking wood and smoke in 2 stages.
• Season to taste if necessary.
• Close the Tupperware box with an airtight lid and refrigerate.

• Remove the skin and stone from the avocado.
• Cut the avocado into pieces and place in the jug of a hand blender.
• Add the cream cheese, olive oil, balsamic vinegar, lime juice and salt, and blend with the hand blender.
• Season to taste if necessary.
• Pour into pastry bags with a 4-mm nozzle, seal and refrigerate.
• Fill the tartelette with the avocado cream (15 g).
• Drain the vegan salmon and degrease a little on a paper towel.
• Place the salmon on the tarts.

Ideas for trimmings

• Drizzle some avocado cream over the vegan salmon.
• Take a slice of pickled onion and some cress to garnish.