Wild Alaska Salmon Sashimi and Tartare with Jerusalem Artichokes and Wild Rice

Cut the salmon into 3 mm slices and chill.

About 20 minutes before serving, remove the sashimi from fridge, cover and leave to stand at room temperature.

Sprinkle with Wild Alaska Seafood Seasoning just before serving.

Cut salmon into 2x2mm cubes and place in a bowl.

Add lime juice. Season with Wild Alaska Seafood Seasoning.

Fold in the chive rings and chill.

Wash and peel the Jerusalem artichokes thoroughly. Place the peeled tubers in a clip top jar with a capacity of approx. 1200 ml.

Add the salt, mace and cardamom. Add boiling water to the jar until the tubers are covered. Leave to cool.

When the water has cooled down to approx. 45°C, add the starter culture and stir in with a clean spoon.

Secure the lid airtight and leave the Jerusalem artichokes to mature at approx. 18°C for two weeks. Then store in the fridge.

Slice the Jerusalem artichokes very thinly (approx. 1 mm thick slices).

Cut the coriander stalks into rings and roughly chop the larger leaves.

Mix the diced carrot, coriander and sesame oil and marinate the Jerusalem artichoke slices in it. Season with a little salt.

Pour rapeseed oil up to 5 cm below the edge of a pan. Heat the oil to 190°C.

Place the water oats in small quantities, about 2 tbsp per portion, in a sieve and fry in the hot oil for 8 seconds. Spread out on a kitchen towel and immediately sprinkle with salt and cayenne pepper.

Reduce the vinegar and maple syrup in a large pan at approx. 130°C.

Add the baked water oats to the hot syrup and stir the mixture thoroughly. Make sure that the mixture remains hot.

Spread the hot caramelized water oats out on baking paper and leave to cool. Loosen up any large lumps.