This is a complicated, but tasteful and classy dish with Norwegian salmon. Here the salmon is sugar salted and marinated in beetroot juice.
Skin and pin bone the salmon.
Cover the salmon in salt and sugar and leave for 1 hour.
Peel beetroot and cook in salted water for 10 minutes.
Leave the beetroot to dry for a few hours and mix. Use the juice from the beetroot to marinate the salmon
Rinse the salmon in cold water, dry well and marinate in beetroot juice for 2 hours. Drain afterwards.
Thinly cut the radish.
Preheat the oven to 180 °C.
Wrap the aubergine in aluminium foil and bake in the oven for 30 minutes.
Mix the aubergine with Greek yoghurt and season with dashi soup stock.
Bring water to a boil with sea lettuce and drain.
Add tapioca flour to the sea lettuce and heat up. Mix until a smooth mix and spread on a baking tray with baking paper. Bake in the oven for approx. 10 minutes.
Cut the salmon into slices.
Serve the salmon with beetroot, radish, auberine purée and sea lettuce flakes.