Peel the avocadoes, cut in half and remove the stones. Cut the flesh into small dice. Peel and segment the grapefruit, removing any pith. Cut the segments into small dice. Peel and finely chop the onion. Cut the smoked salmon into small dice. Peel the apple, remove the core and cut into small dice.
Mix all of these ingredients together and season with yuzu fleur de sel and piment d'Espelette.
Preheat the oven to 180°C.
Place the walnuts in a food processor and blitz to a coarse powder. Crush the pink peppercorns.
Mix together the butter, flour, walnut, pink peppercorns, fleur de sel and the egg yolks. Spread this dough between to pieces of baking parchment, transfer to the freezer and chill for 15 minutes.
Next, bake the pastry for 15 minutes and cut to size before allowing to cool.
Zest the 2 limes. Wash, dry and pick the coriander.
Place the lime zest and juice, coriander and olive oil in a food processor. Add the cream and check the seasoning. Pass through a sieve and pour into a sieve. Attach the gas canister and chill in the fridge
Place the smoked salmon mixture in individual serving glasses and add the walnut and pink peppercorn biscuit. Finish with the coriander and lime emulsion.
«Try not to use over-ripe avocadoes in this recipe.»