Steps

• 1. Preheat the oven to 200°C and line a baking tray with baking paper. Roll out the puff pastry to form a 30cm x 20cm rectangle. Cut the pastry into 5 strips lengthwise and 7 strips widthwise to create 35 small rectangles. Arrange them on the prepared tray, then prick each piece with a fork. Cover with another layer of baking paper and a heavy baking tray on top. Bake for 10-12 minutes or until golden brown. Remove the top tray and paper, and let the tartine bases cool completely.
  2. To make the avocado topping, add sugar and 2 tablespoons of water to a small pan over low heat, stirring until the sugar dissolves. Allow to cool, then blend the mixture in a processor with the avocado flesh, lime juice, and wasabi. Adjust seasoning to taste, then set aside.
  3. In a small bowl, mix together the rice vinegar, mirin, soy sauce, and grated ginger to make the dressing.
  4. For serving, spread a layer of the avocado mixture over each tartine base, top with salmon, and garnish with micro cress. Just before serving, drizzle each tartine with a bit of the prepared dressing.