A quick and simple salmon sashimi needs nothing more than soy sauce and Maille Honey Dijon mustard to unleash a medley of fresh sea flavours.
113ml Maille Honey Dijon mustard
3 tbsp. soy sauce
227g salmon fillet, skin removed and salmon cut into 24 thin slices
113g coarsely shredded Parmesan cheese
25g coarsely chopped basil leaves
25g coarsely chopped mint leaves
25g coarsely chopped flat-leaf parsley
1 tbsp. lemon juice
1 tbsp. Maille Extra Virgin Olive Oil
Salt & freshly ground black pepper to taste
6 cherry tomatoes, quartered
Preheat oven to 200∘C. Line baking sheet with parchment paper; set aside. Combine Maille Honey Dijon mustard and soy sauce in medium bowl; gently stir in salmon. Let stand 10 minutes.
Drop cheese by teaspoonfuls into 24 mounds onto prepared baking sheet. Bake 5 minutes or until cheese is melted and looks lacy. Remove pan to wire rack and let cool. Mix basil, mint, parsley, lemon juice, Maille Olive Oil and salt and pepper; set aside.
Arrange Parmesan tuiles on serving platter, then top each with piece of salmon. Garnish with herb salad and cherry tomato.