Blend the salted crackers until finely crushed, then add the melted butter and mix until combined. Press the mixture into the bottom of a baking pan lined with parchment paper and smooth it out evenly. Place the base in the fridge to chill while you prepare the rest.

Slice the smoked salmon into thin strips and the cucumber into fine slices, place them in a bowl, pour over the gin, and let them marinate in the fridge while you make the cream.

Add the coconut flour and sugar to the chopped almonds.

Blend half of the soaked blueberries and add them to the mixture along with the whole blueberries. For an even more delicious flavor, add the soaking water.

Spread the almond, blueberry, and coconut flour mixture onto a rectangular sheet of pastry.

Lay another sheet of pastry on top and roll up.

Bake at 180°C (350°F) for about 1 hour.

Cut the roll into slices and decorate with the glaze.

Blend everything until you obtain a creamy mixture, leave to rest for a few minutes in the fridge.

In the meantime, blend together the Greek yogurt, cream cheese, ricotta, and cooked beetroot until smooth and creamy. Season with a little salt and add some chopped chives for extra flavor.

Fill the tomatoes with rice and prawns and use the spread to decorate, enjoy your meal!