Start a day in advance with making lemon jelly from 60 cl lemon juice, 20 cl sugar water, 20 cl water and 1 leaf of gelatine.
For the tuiles: mix 160 gr boiled potatoes with 5 tbsp of grated Parmesan, 20 gr butter, 1 tsp Curry Madras till you have a smooth substance. Preheat the oven on 160C, put baking paper on an oven tray and put 4 heaps of the potato mix on it. Flatten with a spoon. Bake till golden brown and crisp, do the same with the other side after turning. Take out to cool.
In the meantime make the guacamole from 1 avocado, 1 tbsp coriander, 1 tsp limejuice, the zest of the lime and a knifepoint of piment espelette.
Put a tbsp guacamole on each tuile, then some smoked halibut and finally some lumpfish roe. (unless you prefer caviar).
(my interpretation of a recipe from Belgian chef Peter Goosens)