Preheat the oven to 180 °C.

Divide the cheese into 4 flat piles of approximately 7cm  on a baking tray lined with baking paper. Make sure they are equally thick. Bake in the oven for about 8 minutes or until the cheese is completely melted. Leave to cool, then remove from the baking tray.

Slice the salmon fillet into small, evenly sized cubes. Mix with 1 tablespoon of olive oil. Season with salt and pepper.

Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into cubes. Reserve a few cubes of avocado.

Rinse the portioning ring with water. Do not dry it! Place in the centre of a plate. Fill the ring with a layer of avocado. Press the top down a little. Place a layer of salmon on the avocado and press a little. Carefully remove the ring and repeat another three times for each plate.

Mix all the ingredients for the dressing. Season with salt and pepper.

Garnish with the reserved avocado cubes, insert the cheese crisp and sprinkle the dressing around the tartar.