Vichyssoise with salmon tartar, tomato, granny smith and guacamole toast

For the vichyssoise: 

• Make  a vegetable  stock.
• Chop the spring onions into julienne and the leeks into half-moons.
• Sauté the onion , add the leeks and  let it simmer.
• Add the roughly cut potatoes, drain the excess oil, add the stock and let it boil for 30 minutes.
• Add the milk and the cream and boil for 5 more minutes. 
• Blend, strain,boil and add salt and pepper to taste. Allow it to cool.

For the tartar:

• Remove the skin, scales and dark areas from the salmon.Cut it into small dices.
• Cut the tomato into dices.
• Cut the Granny Smith into small squares.
• Season with salt, white pepper and vinaigrette sauce.
• Prepare the servings needed with a plating ring by mixing all the ingredients. 

For the decoration:

• Toast the slices of bread and top  them with the guacamole.
• Very finely chopped chives, sesame oil. 

SERVING

• Place  the vichyssoise cream in a soup bowl.
• Garnish with the tartar placed in the middle.
• Decorate with the chives and some drops of sesame oil.
• Serve with the toasted bread and guacamole.