Sea Urchin Toasts with Shiso and Lime
-Small cauliflower florets
-Kosher salt and freshly ground white pepper to taste
-Extra-virgin olive oil
-Pickled Mustard Seeds
-Freshly grated wasabi
-West coast sea urchin
-Maldon sea salt
In a small saucepan, combine the cauliflower, milk, and a pinch of salt. Bring to a simmer over high heat, then lower the heat, cover with a parchment paper lid, and simmer until a cake tester pierces the cauliflower with no resistance.
Transfer the cauliflower mixture to a blender and puree until smooth. With the machine running, add 1 tablespoon olive oil. Continue blending until emulsified.
Press through a chinois, season to taste with salt and pepper, and refrigerate until cold. Extra puree can be refrigerated for up to 3 days.
Preheat a salamander or broiler.
Rub the baguette slices with olive oil and toast until golden brown and crisp. On 1 toast, spread 1 1/2 teaspoons cauliflower puree, leaving an 1/8 rim all around. Arrange 3 dots of mustard seeds on the puree, 1 dot on each end and 1 in the middle. Arrange 3 dots of wasabi next to the mustard dots. Align 3 sea urchin tongues on the baguette, tucking their tapered ends in. Very lightly drizzle the mustard oil then the soy sauce over the sea urchin. Repeat with the remaining toasts and place them on a baking sheet.
Warm under the salamander for 30 seconds.
Zest the lime directly over the sea urchin, then cut the lime and squeeze a few drops of lime juice on top. Top with the shiso leaves and Maldon salt. Serve immediately.