Squid Ink Tapioca Crisps with Salmon Tartare

Prepare the Squid Ink Water: Bring the water to a boil in a saucepan. Transfer 1/4 cup of the boiling water to a heatproof bowl. Whisk in the squid ink until smooth. Stir the mixture back into the saucepan and return to a boil.
2 1/3 cups water, 1 tsp squid ink
Cook the Tapioca: Add the tapioca pearls to the boiling liquid. Cook, stirring constantly, until all pearls are translucent. Add water 1 tbsp at a time as needed if the mixture becomes too thick. Stir in the salt.
1/3 cup small tapioca pearls, 1 pinch salt
Dehydrate the Tapioca: Spread the tapioca mixture in a thin, even layer on a silicone baking mat set on a dehydrator tray. Dehydrate at 140°F (60°C) for 4 to 6 hours, or until completely dry and brittle. Break into approximately 12 pieces large enough to hold the salmon.

Make the Miso Ginger Mayo: Whisk the Japanese mayo, white miso, ginger, sesame oil, and agave in a bowl until smooth. Cover and refrigerate until ready to serve.
1/3 cup Japanese mayo, 2 tsp white miso, 1 tsp ginger, 1 1/2 tsp sesame oil, 1 tsp agave
Make the Ponzu: Stir the shiro dashi, rice vinegar, mirin, and sugar in a small bowl until the sugar dissolves. Add the whole peeled garlic clove and let infuse for 5 to 10 minutes. Remove and discard the garlic. Fill food-safe squeeze pipettes if using, or transfer to a serving bowl. Refrigerate until ready to serve.
3 tbsp shiro dashi, 2 tbsp rice vinegar, 2 tbsp mirin, 1/2 tsp sugar, 1 garlic clove

Cure the Salmon: Mix the kosher salt and sugar in a shallow dish. Coat the salmon evenly with the mixture. Refrigerate uncovered for 20 minutes. Rinse thoroughly under cold water and pat completely dry.
2 tbsp kosher salt, 1 tbsp sugar, 12 oz salmon
Dress the Salmon: Cut the cured salmon into small cubes. Gently toss with the salsa macha, lemon zest, and black sesame seeds. Cover and refrigerate while frying the crisps.
1 tbsp salsa macha, 1 lemon, black sesame seeds
Fry the Tapioca Crisps: Pour about 2 inches of neutral oil into a medium saucepan, keeping the pot no more than half full. Heat to 350°F (175°C). Lower a dried tapioca piece into the oil and gently press the center with a metal ladle for about 10 seconds, until puffed and shaped into a shallow bowl. Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Repeat with the remaining pieces, maintaining the oil temperature between batches. Let the crisps cool before filling.
neutral oil
Assemble: Divide the salmon among the tapioca crisps. Top with the miso ginger mayo, smoked trout roe, and sliced red chili. Serve immediately with the ponzu in pipettes or on the side.
smoked trout roe, 1 red chili pepper