Smoked Salmon With Faux Caviar And White Chocolate Wasabi Sauce

For Tapioca: Bring water to a boil. Add tapioca and cook for 17-20 minutes, stirring every 5 minutes to avoid clumping.

Once tapioca is three-fourths cooked (centers are still white), drain in chinoise and wash with cold water for 5 minutes.

Once starch is washed out, combine all ingredients with exception of olive oil and submerge tapioca. Afterwards, float tapioca with olive oil and allow to sit for at least 1 hour.

For Salmon: Season salmon lightly with cayenne, black sesame seeds and salt. Dust skins with rice flour.

In a hot pan, add oil to cover, then pour out excess. Sear salmon skin side down, take out of pan then brush with lime and ginger juices. Season with sea salt. Lightly smoke salmon.

For Sauce: Heat white chocolate and all but a few tablespoons heavy cream to make white chocolate ganache.

Cook celery root in remaining heavy cream and puree. Season. Mix wasabi, celery puree and white chocolate for sauce.

Recipe Source: Bravo