Seared Bonito with Jamon and Lemon Myrtle Jelly, Pickled Red Radish and Shaved Katsuobushi

Name: Seared Bonito with Jamon and Lemon Myrtle Jelly, Pickled Red Radish and Shaved Katsuobushi
Yield: Serves 8
Cuisine: Australia
Ingredients: 24 red mustard cress leaves; 24 Australian native violets; 1 tablespoon miso mustard (hot variation); 16 katsuobushi shavings; 16 salad burnett cress leaves; 32 candied lemon peel strips