Ingredients :

• Salmon fillet — Buy it from the fishmonger if you can, or a good-quality vacuum-packed fillet — but avoid pre-diced frozen portions, they release too much water when cooked. Firm, orange flesh is what you need. Cut 1.5 cm cubes yourself: too small and they fall apart, too large and the center stays raw.
• Bresse Bleu — A mild and creamy blue cheese, much less aggressive than Roquefort. It melts without becoming liquid, which is exactly what we’re looking for here. If you can’t find Bresse Bleu, a gorgonzola dolce (the creamy kind, not the sharp one) works very well. Cut thin slices about 1.5 cm long — they should just top the salmon cube without overwhelming it.
• Sweet soy sauce — Not the regular salty soy sauce — the sweet one, also called kecap manis. That’s what gives the mahogany lacquer and the slightly caramelized flavor. If you only have regular soy sauce, add a teaspoon of honey, that does the trick. The brand doesn’t really matter here.
• Radish sprouts — Small, slightly peppery, with a vegetal freshness that balances the richness of the cheese. If you can’t find them, micro cress or beet sprouts work just as well. A few stems per bite is enough — it’s a touch, not a salad.