Vegetarian Salmon Salad
1.
Carrot Juice Caviar: Wash the carrots, squeeze the juice with a juicer, add a little bitter sauce and filter into a mixed juice.
2.
1000 grams of purified water (distilled water) add 5-8 grams of calcium lactate
3.
Add 5-8 grams of seaweed gum to 1000 grams of carrot mixed juice.
4.
Use a syringe to drip the carrot mixed juice from step 3 into the calcium salt water from step 2.
5.
Take out after soaking for about one minute.
6.
After picking it up, soak it in water to preserve it and serve as carrot caviar.
7.
Dishes preparation: quick-frozen vegetarian salmon thawed, cut into small cubes.
8.
The chicory was removed by hand, washed clean, and trimmed neatly with a knife.
9.
Wash fresh fennel and chop finely.
10.
Take the container and squeeze in fresh lemon juice, pour some virgin olive oil, add mushroom extract and mix well.
11.
Put the fine fennel in the container, pour in a little oil and vinegar sauce and mix well, finally put the diced salmon on the plate and mix well.
12.
Take a piece of radicchio, put a little fennel vinaigrette sauce on the salmon salad, and garnish the top with carrot caviar.
