japanese tapas: salmon belly, caviar, white truffle oil

ingredients:


sashimi grade salmon belly

caviar - sevruga pictured above

japanese cucumber

kaiware

chives

ponzu

white truffle oil


directions:


1.  slice japanese cucumber super thin.


2.  slice salmon belly into 1/2 cm thick slices.


3.  plating: place salmon belly on a white plate. top each piece with a slice of cucumber and top cucumber

with a nice dab of caviar. spoon ponzu around salmon pieces and drizzle with white truffle oil.  garnish

with chives and kaiware.  serve immediately.