Mountain ceviche
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Cooking tools:
- Mandoline
- Spice grinder
- Juicer
- Fine-mesh sieve
- Deep fryer
- Tweezers
- Grater
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Paper towel
- Mixing bowl
Ingredients
- 60 g lake trout flesh
- 5 g lake trout roe
- Fresh apple juice Fuji Apple (depending on acidity of apple)
- Anise powder
- A little grated horseradish root
- Fish skin crisps
- Jerusalem artichoke crisps
- Potato skin crisps
- Salt to taste
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