Fine salmon
So first you need salmon, which is fried until it is nice gold-yellow. Cut it into thin slices, the thinner the better, but it's hard to cut the salmon thinly.
(Tip: buy salmon in the shop, because he is already properly tailored and you do not need all that, but it does not taste so good)
So now the salmon is placed on the plate but also nicely in the middle (the eye eats with). On the outside mozarella (best cut into squares) and tomatoes on it.
Now certain side dishes come quite to taste. Personally, I'm taking a bit of Majo. But it is unimportant.
