Asian salmon carpaccio with bread chip
250 g sashimi-grade salmon fillet
1 spring onion
1 piece of ginger (walnut size)
1/2 clove of garlic
1 red onion
100 ml soy sauce
50 ml mirin (Japanese rice wine)
juice of 2 lemons
1 tsp sesame oil
Black pepper from the mill
3 tablespoons brown sugar
6 stalks fresh coriander
1 red chili pepper
Some garlic oil or to taste
Cut salmon fillet into slices as thin as possible. Spread salmon slices side by side on an appetizer platter.
Cut spring onion into fine rings, peel ginger and garlic and chop both finely. Peel and finely dice onion.
Whisk together soy sauce, mirin, lemon juice, sesame oil, salt, pepper and sugar. Finely chop cilantro leaves and chile and stir into marinade. Drizzle two-thirds of it over salmon slices just before serving. Slice radishes over salmon carpaccio.
Slice baguette thinly and toast in a little garlic oil. Then drain on a piece of kitchen paper. Serve with a lamb's lettuce, either with the remaining marinade or with a pomegranate vinegar dressing and Parmesan flakes.