- Salmon sashimi - 600g
- Caviar - 50g
- Baby arugula leaves/ salad leaves - 30g
- Gold leaf - 5g
Slice the salmon sashimi into "thick" pieces.
Thickness of the salmon sashimi affects the texture as a whole; consistency of thickness affects appearance.
- Open a tin of caviar and, using a Mother of Pearl spoon, add a spoonful of caviar in the middle of each salmon sashimi.
Put a little bit of gold leaf right on top of the caviar.
- Arrange the salmon sashimi onto a serving plate.
- Garnish the caviar with the baby arugula leaves.