VARIETY OF SALMON
Cut 1/3 of the salmon (the stomach or tail) into fine dices. Peel the spring onion,
cut it in dices and add to the salmon. Season with salt, pepper, some olive oil, and
lemon zest. Serve with crème fraîche and salmon caviar.
Cut the remaining salmon into 8 equally large pieces.
Brush wasabi onto the 4 pieces and garnish with soy sauce. Season the remaining 4 pieces
with salt and pepper and roast it in olive oil quickly.
Also roast 8 slices of zucchini and serve with the warm salmon.