Shime saba, bteetroot and yuzu

Fillet and gut the mackerel, removing any rib bones, but do not pin-bone the fillets yet

Mix the salt and sugar together then coat each fillet of mackerel in the mixture. Set aside for 45 minutes

After 45 minutes, rinse the cure off of each fillet and then place them in a container large enough for them to sit flat in. Submerge in white wine vinegar. Keep the fish fillets submerged by placing a piece of kombu seaweed over the top of them. Set aside for another 45 minutes

After 45 minutes remove the fillets from the vinegar and pat dry with kitchen towels

Working at the tail end of each fillet, flesh side down, carefully remove the leathery skin from the fish, just leaving the silver skin below. Pinbone each fillet using a set of fish tweezers

Slice each fillet horizontally with a sharp knife, then chill until needed

For the salt-baked beetroot, preheat the oven to 200°C

Make a paste with the egg whites and salt, and coat the beetroot, leaving the skin on

Bake for 1 hour, then set aside to cool

Remove the beetroot from the salt crust and slice finely on a mandolin. Punch rounds from each slice and then trim the bottom with a knife, leaving half dome-shaped slices

For the beetroot and yuzu dressing, juice the beetroot and then strain through a j cloth to remove any particles

Season to taste with salt and fresh yuzu juice until it is lightly acidic and fragrant

To plate, brush the fish slices with sesame oil and grate some fresh horseradish over the top of them

Spoon 1 tablespoon of the dressing into a bowl. Arrange 5 slices of mackerel, and 3 slices of beetroot into a loose ‘rose’ shape. Carefully place the mackerel rose on top and dress with the herbs and flowers

Spoon 1 tablespoon of the dressing into a bowl and carefully place the mackerel rose on top