Mix the salmon with the caprino, chives and lemon zest. Mix the ingredients in boiling water. Place the mixture into the batch freezer/gelato-maker. Remove the gelato from the batch freezer when it reaches approx -4/-5°C.
Presentation
Make a crumble by mixing: 100 g pastry flour, 80 g grated Parmesan, 50 g blitzed hazelnuts, 60 g butter, a pinch of salt and black pepper. Roll it out onto baking paper and bake for 12 minutes at 160°C. Serve with fresh salmon and gelato.