Process the tomato with the garlic, pimento and fresh white breadcrumbs until forming a fine paste. Add a few drops of rice vinegar and emulsify with the virgin olive oil. Season with salt and strain.

Put the mixture into the siphon and charge with two cartridges. Keep cold.

Cook slices of wild salmon on a griddle over a gentle heat some without fat, so that everything that sticks to the pan can be separated. When well toasted and dry, remove and weigh the fish.

Process the Maillard reagent with virgin Arbequino olive oil, 4 parts of oil to 1 of Maillard reagent, then leave to rest in a receptacle to precipitate so as to obtain clear oil but with all the flavour of the toasted salmon. Also add to the above mixture 1 part of well-toasted crust of bread. To strain it, use a superfine coffee sieve.

Cut the wild salmon into dice with 1 cm sides.

In the bottom of a glass put a little Maillard oil at 60ºC and put in the