Smoked salmon tartare enriched with kimchi and mayonnaise, green apple juice and salmon roe in soybean

PREPARATION

For the apple juice

Blend the previously washed apples and strain the resulting juice. Heat some of the juice and add the previously rehydrated gelatine leaf. Place in the refrigerator in the container in which the dish is to be presented.

For the crispy shortcrust pastry

Cut a 12 x 4 cm sheet of shortcrust pastry, place it on baking paper and brush it with a little olive oil. Bake at 180 degrees for approximately 8 minutes.

For the roe marinated in soya beans

Mix the roe with sauce and a little sugar, and leave to macerate for an hour in the fridge.

For the salmon tartar

In a bowl, mix the Skandia tartar with the mayonnaise and the Korean kimchi sauce. Cut slices of radishes and gherkins to garnish the dish.

ASSEMBLY

Remove the plate with the apple juice and place the shortcrust pastry sheet on one side. Place the tartar on top and arrange the radishes, gherkin, capers and roe that we have soaked in soya in a harmonious way.

Garnish with chives or lemon zest.