Salmon Trout Tartare on Blood Orange and Radish Salad

For the salmon trout tartare, cut the salmon trout fillet into small cubes. Mix the miso paste well with the sesame oil, juice of half a lime and mirin.

Cut the young onion into fine rings, stir into the sliced salmon with the lime zest and miso sauce. Season with salt, pepper, chopped chili and olive oil.

For the blood orange and radish salad, peel the blood oranges, cut into finger-thick slices and place on a baking sheet.

Sprinkle the blood orange slices with the brown sugar and flame or caramelize the sugar in the oven at top heat or with a Bunsen burner.

Thinly slice or slice the radishes, mix with a little salt and sugar (about half a teaspoon) and leave for a short time.

Then mix with olive oil, vinegar, honey and garden cress. Season again with salt and pepper.

Lay the blood oranges flat on a plate, arrange the salmon tartare on top in a dressing ring, and spread the radishes on top.

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