POTATO FRITTERS with JC MACKINTOSH SMOKED LOIN

Potato fritters, Smoked Loin JC Mackintosh and Payoyo cheese with Japanese siracha and honey mayonnaise

Ingredients
50 gr Potato fritter dough, smoked tuna and payoyo cheese (2 fritters)
10 gr JC Mackintosh smoked tuna loin
4 gr Payoyo cheese
2 Uni Quail eggs (shell)
c/s Black flake salt

Preparation
1. Fry the buñuelos until golden brown and put on top of the siracha and honey mayonnaise.
2. Put a little more siracha mayonnaise to support the grilled quail eggs.
3. Finish on top with diced JC Mackintosh Smoked Tuna Loin, a little grated payoyo, the juice of a lime wedge, chives, sichimi and flaked black san.