Chop your parsley, chives and shallots. Tear your celery leaves from the stalks. Set aside.
Place a medium sized mixing bowl in the large bowl of ice. Preparing this on ice keeps it nice and cool all the way through.
Skin your salmon filet.
Clean any brown flesh left behind – you want the salmon to be bright pink.
Chop the filet into small ¼ inch cubes. Place in the mixing bowl.
To the salmon add your parsley, chives, shallots and celery leaves.
Grate in a heaping Tbsp of horseradish.
Add a handful of micro arugula. If you can’t find micro arugula, regular arugula can work – just tear the leaves into smaller pieces.
Add a pinch of sea salt, and zest in half a lemon.
Toss in a small handful of croutons.
Drizzle with olive oil. Salmon is a fatty fish, so don’t be too generous.
Add 2 splashes of jalapeño sauce, and a pinch of ground pepper.
Serve on a cold plate, and garnish with a pinch of grated horseradish.