100grcreamy goat cheese with beetroot(or stir some beetroot juice through soft goat cheese)
fish eggs
1tbspkewpie Japanese mayonnaise
wasabi
1lime
Tomasu soy sauce
sesame oil
gold foil
Instructions
Prep tuna cones
Slice the avocado in halves, take the pit out and scrape the avocado out of its skin.
Put it in a bowl and add a tablespoon of Kewpie mayonnaise, the juice of half a lime and some wasabi (to taste) and use a fork or spoon to make a fine mousse.
Cut the tuna steak in very fine cubes, put them in a little bowl and add some Tomasu (or other high quality) soy sauce and a little dash of sesame oil to let it marinate for a bit.
Salmon cones
Put the pink beetroot goat cheese in a little piping bag and put some goat cheese in 8 of the edible cones (or cups).
Cut some thin slices of the smoked salmon and drape one or two slices on each of the cones.
Put some fish eggs on top and finish of with some gold foil (this stuff is quite difficult to handle and will immediately stick to your fingers, so use the tweezers for this).
Tuna cones
Put the avocado mouse in the (cleaned or another) piping bag to put the avocado mouse in the other 8 cones.
Use the tweezers to put some tuna cubes on each cone.
Add some fish eggs and again (carefully) some gold foil.