Salad with Fish Rolls

Peel avocados and remove pit. Squeeze the juice of a lime. Mix avocados and lime juice and puree. Peel a shallot and a clove of garlic and squeeze through a press. Mix with puree and chill. Halve the olives and remove pits. Then finely puree with olive oil. Chill. Rinse fish fillets, pat dry and finely chop. Finely chop capers and cornichons. Peel remaining garlic and shallot and finely chop. Zest one lime and squeeze the juice. Mix half of the zest with the remaining ingredients and mix well. Season with salt and pepper. Cut the smoked merlin into thin strips. Place the fish tartar mixture in the middle and roll the fillets. Rinse lettuce, pluck leaves into small pieces and garnish the salad in the center of the dish. Place a tablespoon of the avocado and olive puree on the plate. Place fish rolls around the lettuce. Rinse peppers, remove the core, finely chop and sprinkle over the salad.