Salmon strips, avocado slices, bean sprout cucumber roll, sweet and sour daikon radish hats, avocado cream, bean sprout mayonnaise, marinated soy beans, bean sprout and algae crisp.
- 80 g of salmon per person
- 50 g bean sprout juice (50 g bean sprouts in juicer)
- 100 g olive oil
- ½ lime
- 1 tablespoon sesame oil
Remove the skin from the salmon. Remove any brown spots and slice the salmon in strips. Add bean sprout juice and lime zest. Mix the olive oil and sesame oil through the mixture with a whisk. Season the dressing with pepper and salt. Marinate the salmon in the dressing for 20 minutes.
- 1 ripe avocado
Cut the avocado in half and remove the pit. Use a spoon to remove the fruit from the avocado skin. Cut the avocado into thin slices, so they look like scales.
Bean sprout cucumber roll
Cut the cucumber in strips. Cut around the cucumber pulp. Take five bean sprouts and roll them into the cucumber strips. Cut the bottom off the rolls, so you can put them upright.
Sweet and sour daikon radish hats
- 30 g vinegar
- 30 g sugar
- 30 g water
- Daikon radish
Cut the daikon radish into thin slices and sprinkle some salt on them. Heat the vinegar, then add the sugar. Add the water when the sugar has dissolved. Let the marinade cool down. Marinade the daikon radish an hour beforehand with the sweet and sour marinade.
- 1 ripe avocado
- ½ lime
Cut the avocado in half and remove the pit. Use a spoon to remove the fruit from the avocado skin. Add lime juice, salt and pepper. Puree the ingredients with a blender to create a smooth cream. Put the cream into a piping bag.
Bean sprout mayonnaise
- 1 egg white
- 50 g yoghurt
- 3 g salt
- 30 g bean sprout juice (30 g bean sprouts in juicer)
- 150 g sunflower oil
Using a blender, puree the yoghurt, egg white, sunflower oil, salt and bean sprout juice into a smooth mass.
Marinated soy beans
Marinate the soy bans with a neutral oil, salt and pepper.
Bean sprout and algae crisp
- 100 g dried bean sprouts
- 5 g algae powder
- 1 rice paper
Dry the bean sprouts in the oven at 80 degrees ℃. Grind the dried bean sprouts using a coffee grinder. Fry a sheet of rice paper and let it drain on kitchen roll. Create a 50/50 mixture of the bean sprout and algae powder. Put the powder in a tea infuser or small, fine sieve and sprinkle the powder over the rice paper. Break the rice paper in pieces and put it on the dish.
First put the salmon strips in the middle of the plate.
Then place the avocado slices over half of the salmon.
Divide the bean sprout cucumber rolls and daikon radish hats across the plate.
Put the avocado cream and bean sprout mayonnaise around the other components.
Divide the soy beans across the plate.
Garnish with Borage cress and the bean sprout algae crisp.