Avocado, piquillo green pepper and marinated anchovy salad

For this recipe, the following elaborations are needed:

• Cold marinated anchovies
• Albacore mousse, plated up with pastry bag or siphon
• Bouquetiere of fresh vegetables  
• Vinaigrette for the bouquetiere of fresh vegetables  

For the piquillo pepper:

• Preserve open and without seeds in soft olive oil.
• Cut into strips roughly the size of the anchovies.
• For the seasoning of the anchovies:
• Black olives cut into julienne.
• Shallot cut into brounoise.
• Tomato peeled and cut into very small squares.

PLATING UP

• Cut the potatoes into slices, preserve in oil, drain and season. Place on the base of the plate.
• Peel and cut the avocado into half-moons, season with lemon juice, salt and white pepper.
• Prepare the anchovies, peppers and the seasoned avocado on a tray neatly cutting down the edges if needed.
• Transfer it to a plate with the help of a long spatula, season with the chopped vegetables.
• Place the bouquetiere of vegetables on one side and the albacore mousse on the other.
• Dress and decorate the dish with herbs, sauces, etc.