Slice salmon fillets lengthwise into three long, narrow prices and season with salt and pepper. Place skillet over high heat and add olive oil. When oil is smoking hot, sear the salmon fillets for three seconds on each side. Remove the salmon from the pan and pat with paper towels to remove excess oil.
Roll each piece with three layers of plastic wrap. While holding the ends of the plastic wrap, roll the salmon on top of the cutting board to form the salmon into a cylindrical shape. Twist the ends of the of the plastic wrap tightly to fasten. Repeat with the other two pieces of salmon. Chill in ice water for five minutes or refrigerate for 30 minutes.
Blanch the cauliflower florets for three to five minutes until soft. Remove and drain in a colander. Puree the cooked cauliflower in a blender with butter, cream, seseame seeds, salt and pepper until smooth. Set aside.
Peel the radish and trim the ends away. Trim off the sides and shave 18 very thin sheers using a vegetable shaver. Each sheet should measure about 8 x 15 cm. Set aside.
Remove the plastic wrap from the salmon rolls and slice them into pieces. Each piece should measure 1/2 the width of the radish sheets. To assemble, stand each piece of salmon upright and wrap a radish sheet tightly around ut like a belt. Top the empty half with some cauliflower mousse using a piping bag or tiny spoon. Garnish with caviar, chive, sliced chilli and a light sprinkling of sesame seeds.
Serve on cold platter.
Note: The radish sheets should stick when rolled around the salmon pieces. If they don't, the problem is that they are too thick and stiff. Try shaving thinner slices or dab a bit of cornstarch paste under the end to glue it down.
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