Smoked Fish Tartare

Preparation

1. Fillet a fresh fish (in this case: snapper).
2. Prepare a curing salt using salt, sugar, lime zest, and orange zest. Lightly crush coriander seeds and add them to the mix.
3. Generously apply the curing salt to the flesh side of the fish. Wrap tightly in plastic wrap.
4. Cure in the fridge for 40 minutes to draw out moisture and firm up the texture.
5. After curing, rinse off the salt mixture and pat the fillet dry. The fish will have absorbed a subtle citrus aroma.
6. Smoke the fish using dry hay, fresh thyme, and a touch of applewood. Place the fillet over ice to keep it cool during smoking.
7. Once smoked, remove the skin and dice the fillet into small cubes.
8. Transfer the diced fish to a chilled bowl over ice. Season with olive oil, chopped shiso, chives, pepper, lemon zest, and a squeeze of lemon juice.
9. Serve as a canapé in squid ink tartlet shells, layered with homemade ricotta, shiso gel, and pickled cherry radish for crunch. Top with caviar and garnish with shiso flowers.