Sustaibable Salmon Tartare

Soak half the dried fruit in hot water for 10 mins until soft (keep the rest for garnish). Pat dry before dicing finely. Peel and fine dice the shallot.

De skin the salmon and dice into small chunks. Mix all together with a splash of oil and season to taste.

To serve place mixture in a ring on a plate, crumble the nori, then mix the ponzu and oil and drizzle over fish. Finish with the remaining dried fruit and pea shoots or micro herbs.