Sashimi on pointed cabbage salad

Ingredients for 4 servings:

• 400 g salmon or sushi-quality tuna
• 1 small head of pointed cabbage, approx. 300g
• 3 spring onions
• 3 tsp ginger, pickled sushi
• 1 ½ m.-large lemon(s), the juice
• ½ lemon(s), cut into 4 slices
• 2 tsp sesame oil
• 4 tsp soy sauce, light
• 3 tsp horseradish
• 1 tsp honey
• e.g. salt and pepper
• 2 slices of toast
• 4 tsp caviar (trout caviar)
• 2 tbsp sesame seeds
• 2 tbsp butter
• e.g. wasabi paste

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

a cracker among the starters

First, coarsely grate the pointed cabbage and remove the stalk if necessary. Then, finely slice the spring onions and mix with the shredded pointed cabbage. Chop 3 heaped teaspoons of sushi ginger with a knife and add to the pointed cabbage. Mix the lemon juice, sesame oil, soy sauce, horseradish, and honey to make the dressing for the pointed cabbage salad and add it about 1 hour before serving. Cut 2 slices of toast into small cubes and toast in butter until golden brown. At the same time, toast the sesame seeds in a non-stick pan (without additives). Just before serving, season the pointed cabbage salad with salt and pepper. It should have a nice acidic note and a strong horseradish flavor. Place a portion of salad (a small cupful) per person in the center of the plate. Top each portion with approximately 100g of thinly sliced ​​salmon or tuna. As a decorative crown, place a teaspoon of trout caviar on the pointed cabbage sashimi portion and surround it with toasted bread cubes. Sprinkle the raw fish with toasted sesame seeds, add a slice of lemon and a dollop of wasabi paste, and serve immediately.