japanese tapas: salmon belly, caviar, white truffle oil

ingredients:

sashimi grade salmon belly
caviar - sevruga pictured above
japanese cucumber
kaiware
chives
ponzu
white truffle oil

directions:

1.  slice japanese cucumber super thin.

2.  slice salmon belly into 1/2 cm thick slices.

3.  plating: place salmon belly on a white plate. top each piece with a slice of cucumber and top cucumber
with a nice dab of caviar. spoon ponzu around salmon pieces and drizzle with white truffle oil.  garnish
with chives and kaiware.  serve immediately.