Salmon and Passion Fruit Tiradito, Crispy Sweet Potato & Espelette Pepper

Ingredients

• 200g sushi-graded salmon fillet, skinned
• 400g sweet potatoes
• Sunflower oil for deep-frying
• a few sprigs of chervil (or coriander)
• 4 small passion fruit, juice and seeds (around 50g in total)
• 1 teaspoon of aji amarillo paste
• 1 lemon, juiced (60ml)
• ¼ teaspoon of salt
• 1 clove garlic, cut
• 1cm slice of ginger
• 1 tbsp mirin
• 1 tbsp sugar
• ¼ banana shallot, very finely chopped
• 2 tbsp of chervil, very finely chopped (or coriander)
• A sprinkle of Espelette pepper (can substitute with sichimi pepper)
• A sprinkle of Maldon salt flakes