Trim and peel <quantity>1</quantity> kohlrabi. Halve and thinly slice it. Place the slices on a bowl

Add salt and kombucha vinegar to taste. Mix with by hand, gently massaging the slices

Leave the kohlrabi at room temperature for 30m to absorb the seasoning

Chop <quantity>½<unit>bunch</unit></quantity> of parsley

Remove stems from <quantity>1<unit>bunch</unit></quantity> of tarragon and chop it

Crack <quantity>1</quantity> egg on a jar and add <quantity>4<unit>tsp</unit></quantity> of sushi vinegar

Add <quantity>1<unit>tsp</unit></quantity> of sesame oil and <quantity>4<unit>tsp</unit></quantity> of verjus

Add salt to taste and blend

Add <quantity>5<unit>tbsp</unit></quantity> of extra virgin olive oil and continue to blend

Add the chopped parsley and tarragon. Mix them. The parsley & tarragon dressing is ready

Trim the excess skin of <quantity>4<unit>fillets</unit></quantity> of mackerel. Cut them in half, removing the spine in the middle

Place the mackerel on a metal tray and torch the skin sides using a blowtorch

Add <quantity>¼<unit>cup</unit></quantity> of buckwheat to a skillet over medium heat and toast until fragrant

Season with extra virgin olive oil and salt to taste. Remove from heat

Plate a mackerel fillet per serving dish, and place a portion of the kohlrabi slices next to it

Add <quantity>1<unit>tbsp</unit></quantity> of the Parsley & Tarragon Dressing on top of the kohlrabi, and sprinkle the toasted buckwheat to taste. The mackerel & kohlrabi salad is ready

Enjoy!