Smoked cod carpaccio on tomato jam, beetroot mayonnaise, seaweed emulsion and Skandia mustard and dill sauce.

PREPARATION

Remove the blister pack of smoked cod from the refrigerator and leave at room temperature for 30 minutes before opening.

For the tomato jam 

Fry the diced tomatoes without skin and seeds. Once they begin to release their moisture, add the sugar. Cook until it reaches the point of jam and set aside.

For the beetroot mayonnaise 

Blend the beetroot with the mayonnaise until a smooth, fine texture is reached. Season to taste with salt and pepper.

For the seaweed emulsion

Desalt the sea lettuce and drain it. Place the spirulina in a saucepan with the cream and cook for 7 minutes. Before cooking is finished, add the previously rehydrated gelatine leaf. Season with salt and pepper, blend and strain. Leave to cool and emulsify with the blender.

ASSEMBLY

Spread the tomato jam on the plate in a rectangle. Place the slices of smoked cod on top, covering the jam. Place alternating dots of beetroot mayonnaise and seaweed emulsion in an attractive manner, and top with sprouts using tongs.

Add a few salt crystals to add salt to taste. Season all around with the Skandia mustard and dill sauce.