Salmon Tataki in Heart Lettuce

Method

• Remove the largest leaves from the heart lettuce and rinse in cold water for 10 minutes.
• Heat a frying pan on high heat. Sear the salmon loin in the pan on both sides until lightly browned. Be careful not to overcook the fish, as it should have a raw center (a kitchen torch can also be used to sear the salmon).
• Mix soy sauce, apple juice, and olive oil to create a ponzu sauce.
• Cut the salmon loin into small cubes. Add finely chopped apple and season with ponzu.
• Use a peeler or mandoline to make thin, long slices of cucumber. Marinate with olive oil, freshly ground pepper, and salt.
• Mix eggs and jalapeno. Blend into a smooth mixture using an immersion blender. Gradually add neutral oil until you get a thick mayonnaise. Season with salt and pepper.
• Pat the lettuce leaves dry, then place a generous tablespoon of the salmon mixture on top. Top with jalapeno mayonnaise and marinated cucumber.
• Arrange the dish as a sharing platter on a large tray or as an appetizer on individual plates.