Makes four entrees
85g jumbo oats, toasted in oven for 10 minutes
500ml milk
85ml water
8g salt
1/4 tsp soy lecithin or agar powder
8 baby octopuses, beak removed
12 small cocktail potatoes, scrubbed, steamed & peeled
200g salmon, pin boned and cut into small cubes
2 tbsp salmon roe
Handful dill tips, blitz with 1/2 cup
avocado oil
Handful wood sorrel
1. In a mixing bowl, stir oats, milk and water. With an immersion/stick blender, lightly blitz to break up oats and allow to stand at room temperature for 20 minutes.
2. Meanwhile, in rapidly salted lemon water, blanch the octopus for one minute then plunge into ice-cold water.
3. In a cast-iron frying pan, heat a little oil, saute potatoes with sea salt until golden, remove and place on kitchen towel. In the same pan, add a little more oil and sear the salmon cubes, remove and place on kitchen towel.
4. Drain and halve the octopus. With the grill on high, coat the octopus in some of the dill oil and cook for three minutes. Strain the oat mixture into a tall vessel, and with the immersion blender, foam with the salt and lecithin/agar. On warm plates scatter the octopus, salmon, potatoes, roe and wood sorrel. Spoon over foam and dress with a little dill oil.
