Cured Alaskan trout with avocado, mango, lime, yuzu, radish and pickled elderflower cucumber. Heavily inspired by a post I saw on here, can’t seem to find it to give credit. My first post so don’t be too harsh 😉
by CoatBestMercury
Cured Alaskan trout with avocado, mango, lime, yuzu, radish and pickled elderflower cucumber. Heavily inspired by a post I saw on here, can’t seem to find it to give credit. My first post so don’t be too harsh 😉
by CoatBestMercury
4 Comments
This looks so good! Pickled elderflower cucumber? Yum!
Combo sounds good and plating is really nice. Hard to tell how big the pieces are, but id be thinking about the practicality of having a little of everything in a single bite (without stuffing your face).
I would also add a textural element – you’ve got snappy and soft and toothsome, but something crispy would be nice. My instinct would be a little mound of fried (puffed) rice noodles on the top, but crispy nori or shards of tortilla chips or a sesame tuille or some crushed macadamias would all be really nice.
Overall, really solid effort, would devour.
I agree everything looks great, sounds tasty. But could be a tab bit smaller on the cuts. But it’s just an opinion
That looks beautiful as well as appetizing. The colors are amazing together.
Thanks for sharing!