Ingredients
For the Seafood Canapés
For the Base
For the Honey Crisps
Directions
- 1
Dice tuna, sweet shrimp, and swordfish. Mix with salmon roe.
- 2
Season the seafood mixture with Mishima aromatic crumbs, shiso leaf and sesame oil.
- 3
Layer 3 nori sheets, stick them together with water, wrap in tart molds, and deep-fry to form the base.
- 4
Blend flour, butter, honey, egg white, and icing sugar, pour into a honeycomb mold, and bake at 180 degrees Celsius for 10 minutes.
- 5
Place the nori base on a textured white plate. Fill with the seafood mixture, top with a honey crisp, then add another layer of seafood mixture.
- 6
Garnish with finely sliced green onions.
Notes
This delectable arrangement marries the ocean's bounty with the playful crunch of honey crisps. The canapés feature a symphony of seafood, with each bite offering a surprise of textures and flavors, enhanced by the subtle sweetness of honey and the depth of sesame. The dish not only pleases the palate but also dances on the plate with its artistic composition, making each serving a feast for the eyes and a celebration of taste.
