Using a food processor, make a mousse by mixing half the fish with the water and the oil and the egg until you get a uniform consistency. Add the rest of the ingredients and form a patty or a ring and cook in a fish broth for about 30 minutes. 

To make the Citrus Carrot Cream: Cook the carrots in the orange juice with water and bit of sugar and vinegar until the carrots come apart. Drain the liquid. Blend with a bit of water. 

To make the Horseradish cream : Mix all ingredients into food processor until you get a creamy consistency. Strain with a strainer. 

Optional toppings: 

Tapioca cooked according to package directions with salt, oil and lemon. 

Salmon eggs or colorful cooked carrots.

Slices of dried fruit leather (for another layer of sweet and another layer of texture). 

Edible flowers known as borage.