1. Combine the flour, softened butter and salt. Add water until the mixture holds together. Mix again, let the dough rest in the fridge for 30 minutes, and then spread the dough before cooking.
2. Mix the fresh salmon, with pepper and cream, whisk egg whites with salt until it gets stiff and foamy and add it gently to the mixture. Top the pie with the salmon mousse and bake at 180°C. Once cold, decorate the pie with the garnish.
3. Cut avocados in small pieces and grapefruits in quarters, add light vinegar dressing. Add the crab then the grapefruit, the avocados and the smoked salmon. Decorate with
pecans and top with vinaigrette dressing.
