Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago. Surrounded by nature, a new kind of fine-dining restaurant began to take shape in his mind.
Open the sea urchins using a thick knife to break the shell and use scissors all around the urchin’s mouth to open. Pour out the water and guts. Rinse the urchin roe in ice water.
Open the mahogany clams. The big muscle is on the bottom right. Use a thin blade to cut it out. Protect your hands with a towel while doing this. Clean out the guts and rinse the muscle in ice water, then slice it into thin pieces. Save the shell to use as a serving plate.
Pick out eight nice cabbage leaves and brush them with butter and salt before you put hem on the fire. Keep a close eye on them. They only need a few seconds to get done.
Chop the chives finely.
Arrange the salmon sashimi on the cabbage with sea urchin roe, and top it with chopped chives and a pinch of salt. For a cool display serve the sashimi in the mahogany shell.