Tiradito of Norwegian-cut smoked salmon in Asian dressing with portobello carpaccio

PREPARATION

Arrange the Scandinavian cut salmon slices as a carpaccio and set aside.

For the Asian dressing

Bring the water to the boil. Once it has come to the boil, add the Kombu seaweed and shitake mushrooms and simmer for 10 minutes. Add the previously rehydrated gelatine leaves, remove from the heat, add the dried bonito and leave to infuse for a further 10 minutes. Add the lime drops and half a dessert spoon of soy sauce. Place and leave to cool in the fridge to allow the gelatine to set and thicken the dressing.

For the marinated beetroot

Cut the beetroot into 1 x 1 cm cubes. Heat the soy sauce with a little sugar, add the beetroot cubes and cook for a few minutes until the sauce is slightly reduced. Transfer to a bowl, cover and leave to stand for an hour at room temperature to allow the beetroot to soak up the soya juice. Once it has rested, drain and sear in a very hot frying pan, making sure that all sides of the beetroot cubes pass through the base of the pan.

ASSEMBLY

On the plate on which the salmon is placed, place some very thin slices of portobello mushroom on one side. On top of the salmon, we place a few cubes of fire-marked beetroot. Finally, season with the Asian dressing and decorate with sprouts and some chopped chives.