Millefeuille of Scallop, Salmon and Truffles

Discover the delicious combination of salmon and scallops with truffles, all accompanied by a delicious avocado-coconut cream.

With your best effort, make thin beautiful slices of scallops and salmon. Arrange it in a dish and cover witha little olive oil, lemon juice, season with salt and espelette pepper. Allow to rest in the refrigerator during the entire course of preparation to marinate.

For the avocado-coconut cream:

Remove the skin from half of the avocado, with a fork, mix in a few drop of tobasco and mash the avocado, pass it through a sieve to remove any hard pieces to keep the mixture smooth.

With a whisk, whip the coconut cream with a pinch of salt and allow to rise and foam. It wont rise as per regular cream but will get lightly through some whisking. Add in the smoothened avocado mixture and grate in a few slices of black truffle.

To finish the plate:

By using your hand, cookie cutter or a mold, layer the slices of ingredients in the following order: Scallop, Truffle, Salmon and the avocado and coconut cream. Repeat the process another time and finish with a few slices of truffle on the top.