1. Cut the mackerel into fillets, remove the bones and pat dry.

2. In a pestle and mortar or blender, grind all the spices for gravlax mixture together, then mix with the salt and sugar. Cut the lemongrass in half and along the side. In a flat bottom bowl add the half of the gravlax spice mixture, half of lemongrass and fish, skin side down. Cover the fish with the remaining lemongrass and gravlax spice mixture. Allow fish to marinate for 12 hours, then flip over to the other side and keep marinating for another 12 hours. Take the fish out of the marinade, clean the spices, salt and sugar off and pat dry with a cloth or paper napkin.

3. Peel the beetroot, slice into thin rings (about 1-2 mm thickness). In a small pot cook the orange juice and allow it to evaporate until it is reduced by half. Add the remaining ingredients and cook for 3-4 minutes on a low heat, then remove from the heat and allow to cool to 40° C. Place the beetroot into a small bowl and pour the marinade over. Allow to marinate for 2-3 hours.

4. Peel the white radish and cut into thin rings (about 1-2 mm thickness). In a small pot pour the sake and rice vinegar in and cook on a medium heat until the liquid is reduced by half. Add the remaining ingredients and cook for 3-4 minutes on a low heat, then remove from the heat and allow to cool to 40° C. Place the white radish into a small bowl and pour the marinade over it. Allow to marinate for 2-3 hours.

5. Mix Wasabi together with the cream.

6. Pour the boiling water over the herbs, then immediately remove and place into a bowl with cold water and a few ice cubes. Drain the water off and pat dry with a napkin. Place the herbs into a blender, add the oil and blend until smooth.

7. Take the beetroot and white radish out of the marinade, pat dry with a napkin and place on a plate. Cut the mackerel into pieces of your desired sizes and place on the vegetables. Pour the herbal oil on the side, add the Wasabi cream and garnish with the herbs. If wanted, garnish with pike or smelt caviar.