Cut roasted vegetables into pieces or slices. Grill twice on both sides. Marinate in spiced oil.
Scale and fillet the sardines. Rinse well and dry. Place all smoking ingredients in shallow frying pan on hot griddle until smoking. Place half of the sardine fillets on broiler over the top. Cover and cook for 2 minutes.
Peel the potatoes and cut into very thin slices. Make 3 cuts on x of these slices and pull through 1 sardine fillet at a time.
Put ‘Sardine Chips’ in 180 °C hot sunflower oil or other vegetable oil and deep-fry until crispy for a maximum of 40 seconds. Lift out, drain on kitchen roll. Season with salt and pepper.
Arrange drained pickled vegetable tendrils on plates. Arrange smoked fillets and chips on top. Mix the salad dressing from the ingredients, drizzle over the whole. Garnish with basil leaves and a little pesto.
(*) The shiitake mushroom is one of the rare mushrooms that have a higher culinary value when dried.
Especially in Japan and China it is used as a seasoning mushroom. Soaked, the tough stem is turned out and cooked in soups for flavoring. The mushroom cap is used in the same way as the fresh shiitake. It is grilled or cooked in dishes on the table. Since shiitake has been cultivated lately, it is available fresh even from wholesalers. Even then, the mushroom stem should be used for seasoning purposes in sauces and soups.