Appetizer from Japan
1 crushed egg
1 tbsp. ikura (red salmon roe)
30 cc Onion juice
1 tbsp. mirin (sweet rice wine, if you don’t have it, use Jerez with some sugar)
300 g salmon
1 tbsp. soy sauce
3 tbsp. yuzu (also you can use Pescaviar pearls)
Cut the radish into thin slices. Reserve and then rolled to a cylinder and fill or cut into slices, as you prefer.
Chop the salmon with a knife (salmon tartare). In a bowl, place the chopped chives, the mayonnaise made with Castillo de Canena Early Royal & tangerine, the salmon tartare, a tablespoon of onion juice and egg. Mix and reserve.
Mix the extra virgin olive oil Castillo de Canena Early Royal with the mirin, yuzu, sesame oil and sprinkle sesame seeds.
Place the preparation over the radish slices and finish with the sauce.