Clean octopus by removing the beaks, the guts and the eyes
Heat the grapseed oil in sauce pan, cook octopus for 30-60 seconds until the colour slightly change.
Add enough vegetable stock to cover octopus and cook for 40-50 minutes with very low heat -never ever boil- until octopus get very tender.
Remove from heat then throw in shiitake and shimeji mushrooms and then wait for octopus and mushrooms to come to room temperature.
Separate octopus tentacles in eight and cut heads in half, slice shiitake mushrooms, separate shimeji mushrooms individually.
Put the octopus, shiitake, shimeji, tamarillos, celery, red capsicum and olives in a bowl add well mixed dressing and mix together.
To serve, place three witlof leaves on each plates and divide octopus mix evenly between 4 plates. Arrange julienne of schallots, ginger and shiso, radish sprout on top, then enoki mushrooms. Sprinkle salmon roe around.
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