Smoked Salmon Sashimi with Horseradish Sesame Sauce

Place the well boned salmon fillet on a plate and place it on a baking tray. Place in the oven and turn on convection only, but no heat. Place the bancha tea in a small saucepan, cover with a lid and heat on the stove. As soon as the tea starts to smoke, remove from the stove, also place in the oven and smoke the salmon in this aroma for 15 minutes. Meanwhile, for the sauce, puree all the ingredients except the horseradish with a blender or mortar. Finally, mix in the freshly grated horseradish. Remove the salmon fillet and cut into thin slices. Place decoratively on a plate and garnish with sliced radish if desired. Arrange the sauce in small bowls and serve with it.

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