Boil 12 hazelnuts for 2K minutes then drain and coat in icing sugar. Fry in hot oil until golden brown. Lightly salt and set aside.

Season salmon with kosher salt and quickly sear in a lightly oiled hot skillet for 30 seconds on each side. Remove from pan; squeeze lemon juice over salmon.

With a mandoline or very sharp knife slice pine mushrooms lengthwise, as thin as possible (ideally, yielding 28 slices total).

Divide mushroom slices among serving plates, in an overlapping row.

Divide salmon into 4 equal portions. Gently press belly so that meat will begin to separate along its natural seam. Place salmon on base of pine mushrooms. Place a few baby arugula leaves on top and 3 candied hazelnuts on the side. Season plates with extra-virgin olive oil, sherry vinegar and Maldon sea salt. Finely grate raw remaining 8 hazelnuts over plates.

Makes 4 servings.

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