I had some time during my break and experimented with an end of summer starter. Would love to get some feedback on anything that strikes you and a couple of questions.
Main ingredient is salmon. For the final dish, I would use a larger piece and cut three even Sashimi like pieces (didn’t want to use a good piece on R&D).
The roll is pickled cucumber slices wrapped around curd with fresh herbs and some olive oil. Next time, I would layer the cucumber so that the skin was visible.
The “circle” is just raw cucumber and trout roe.
The vinaigrette is very basic and deliberately not emulsified.
What I am considering:
– Instead of using herbs in the curd, I am thinking about smoking the curd (which would give the dish another layer and a nod to the upcoming fall)
– While I like the crunchiness of the cucumber, I thought about adding some small pieces of roasted hazelnuts on the cucumber; alternatively, I thought about a pea sprout
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I had some time during my break and experimented with an end of summer starter. Would love to get some feedback on anything that strikes you and a couple of questions.
Main ingredient is salmon. For the final dish, I would use a larger piece and cut three even Sashimi like pieces (didn’t want to use a good piece on R&D).
The roll is pickled cucumber slices wrapped around curd with fresh herbs and some olive oil. Next time, I would layer the cucumber so that the skin was visible.
The “circle” is just raw cucumber and trout roe.
The vinaigrette is very basic and deliberately not emulsified.
What I am considering:
– Instead of using herbs in the curd, I am thinking about smoking the curd (which would give the dish another layer and a nod to the upcoming fall)
– While I like the crunchiness of the cucumber, I thought about adding some small pieces of roasted hazelnuts on the cucumber; alternatively, I thought about a pea sprout