Yellowtail sashimi and smoked mackerel

We grilled on a sandy beach on a sunny day, searing ahi tuna with a lavender-pepper crust and chargrilled sun-dried tomatoes. While we waited for those, we had a bento box with spicy salmon uramaki, smoked salmon and avocado sushi, as well as yellowtail sashimi with truffle ponzu. After reduction a savoury note appeared: salted crackers, peanuts and oatcakes topped with cra¨me fraiche, salmon caviar and chives. On the palate we found a sweet, salty and smoky combination as two dips came to mind: honey mustard pretzel and smoked mackerel. At eight years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.