Marinated raw salmon with miso-avocado mousse on crispy skin
A refined dish of raw salmon marinated in a dressing of soy, wasabi and citrus, served with a creamy mousse of white miso and avocado and crispy fried salmon skin.
What you need
How Maurice does it
- 1
Cut the salmon into three equal pieces. Remove the skin from each piece and set the skin aside.
- 2
In a small bowl, mix the soy sauce, wasabi paste, Yellow Friend juice and egg yolk. Whisk until smooth.
- 3
Cut the salmon flesh into cubes and place them in a glass bowl. Pour the marinade over the salmon and make sure all pieces are covered. Let marinate while you prepare the rest.
- 4
Halve the avocado, remove the pit and scoop the flesh into a tall glass or blender jar. Add the Liquid Gold, white miso paste and the Yellow Friend juice. Puree with a stick blender until smooth and creamy.
- 5
Dip the reserved salmon skin in the remaining marinade and place the skin skin-side down in a hot pan with a little oil. Fry over high heat until the skin is crispy; shake the pan occasionally for even cooking. Remove from the pan and drain on paper towels.
- 6
To serve: place the crispy salmon skin on a plate. Spoon dollops of avocado mousse next to and on the skin. Arrange the marinated raw salmon cubes on the plate.
- 7
Serve immediately and enjoy.
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