Marinated salmon, daikon and oyster mayonnaise

Method

For the salmon

• 1

  Take the pre-blast-frozen and marinated salmon, slice it into thin carpaccio, and dress with a drizzle of Olitalia Extra Virgin Olive Oil and a teaspoon of L’Agrumato vinegar. Arrange on the plate in the shape of a rose.

For the daikon

• 1

  Peel a portion of the daikon radish, slice a few thin rounds using a mandoline, and submerge them in water with a pinch of citric acid. To add more texture, trim a piece into a 20-gram block (or ingot shape) and cook it sous-vide with milk, Olitalia Extra Virgin Olive Oil, a pinch of salt, and fresh thyme in a steam oven at 80°C for approximately 30–40 minutes..

For the oyster mayonnaise

• 1

  Using a stick blender, begin whipping the egg whites with a pinch of salt. Warm the L'Agrumato vinegar and drizzle it in alongside the Olitalia sunflower seed oil in a slow, steady stream. Once the mixture reaches a thick mayonnaise consistency, add the two oysters (shucked and rinsed in salted water beforehand) and blend briefly. Adjust seasoning for saltiness