First, we marinate the salmon with the salt and the sugar and we put the same quantity of each ingredient, then we add the lemon peel and the dill and we let it marinate 12h to have the garvlax

We peel, pit and mash the avocado and we cut the tomato brunoise ( little squares), in the same bowl we mash together the avocado, the lime juice and the salt, then we mix all the ingredients and we refigerate it 1 hour.

Clean the piece of salmon and slice the gravlax thinly, put the slices on a film paper and then put the guacamole on the garvlax slices. Roll the film paper untill have a cyllindrical shape, congelate it and once it is congelated slice it and let it descongelate.