Decant the salmon and remove the skin, then cut the flesh into cubes. Peel the pepper. Peel the tails of the asparagus and break the foot. Then cut the asparagus heads to about 6 cm, then make chips with a mandolin. Cut the pepper and the tails of the asparagus into fine brunoise. Peel the red onion and chop it finely. Zester and squeeze the lime. Mix the juice and zest of the lime with the salmon, then marinate for 10 minutes so that the acidity of the lemon slightly "cooks" the fish. Then add the onion, pepper and diced asparagus, then season with salt, pepper and olive oil.
For the emulsion
Mix the goat cheese with the milk and work together with a whisk to smooth the mixture. Add the salt and pepper and the cream, then put the preparation in a siphon and inject the gas. Shake briskly, then reserve in the refrigerator.
With a cookie cutter, place the salmon on a flat plate and arrange the goat cheese on top. Serve with a bouquet of mesclun and a tapenade of black olives.
Ideal wine to accompany your Salmon, lime, goat and asparagus tartare: