Wash the fish, dab dry and cut into fine cubes. Mix soy sauce, 1 tbsp. rice vinegar, 1 tsp. lemon juice and olive oil, mix with the salmon cubes
For the wasabi cream, mix 1 tablespoon rice vinegar, 80 g crème fraîche and wasabi powder
Clean, peel, cut or slice the cucumber. Mix with 1/2 teaspoon salt, let it stand for about 20 minutes, then squeeze it out. Mix cucumber and remaining crème fraîche, season to taste with salt and 2-3 teaspoons lemon juice
Cucumber salad in 4 glasses distribute. Add fish, 1 blob each of wasabi cream and caviar, garnish with coriander leaves. If necessary, cut the grissini sticks in half and
Waiting time approx. 20 minutes