Damn I must have missed the memo about these rice cracker things, I’m seeing them everywhere on fine dining menus now
fkdkshufidsgdsk on
beautiful color on the salmon!
ehhhhhrik on
Why the dried up bandage on top?
eurovampusc on
Where’s the dill? Gravalax is a specific execution and it does call for dill to be used. I don’t see any here, unless in the herb oil? But it would not hurt to have a sprig or two floated on the sauce.
Other than that not sure why the entirety of the fish, was dyed. Usually you’d just cure the top and bottom, leaving the center a natural color.
TitoMLeibowitz on
This is one of the best plates I’ve seen in this sub
Putting the protein in the center would be my only piece of feedback
pleasebeherenow on
Balled up napkin included
n8ivco1 on
I agree with everyone who said protein in the center. I would also like to suggest that this would be a great vegetarian dish with real beets. Perhaps a mix of colors. I actually thought that was what it was at first glance. Very creative.
ChefVinyl on
Ohhh it’s a rice crisp. I was like “who threw there napkin in this dish and took a picture of it?”
Philly_ExecChef on
Leave that protein right where it is. The offset lends aesthetic. I would have used the micro to balance the white space rather than bury that gorgeous salmon color and texture.
Also wHeRe’S tHE dIlL tHiS isN’T rEaL GrAVlaX!!
Runescape_Melvin25 on
I think you could almost make this into a sandwich.
yourdailycovfefe on
Hey OP this dish looks incredible! As somebody who lives in the south I love the use of beets with the salmon.
Would you be open to sharing what you did with the coconut broth? Been trying to track down a good recipe for this and I imagine yours is as good as it looks 🙂
mrcatboy on
How’d you keep the beet from bleeding into the coconut broth? I would’ve thought it’d spread quite rapidly.
12 Comments
Damn I must have missed the memo about these rice cracker things, I’m seeing them everywhere on fine dining menus now
beautiful color on the salmon!
Why the dried up bandage on top?
Where’s the dill? Gravalax is a specific execution and it does call for dill to be used. I don’t see any here, unless in the herb oil? But it would not hurt to have a sprig or two floated on the sauce.
Other than that not sure why the entirety of the fish, was dyed. Usually you’d just cure the top and bottom, leaving the center a natural color.
This is one of the best plates I’ve seen in this sub
Putting the protein in the center would be my only piece of feedback
Balled up napkin included
I agree with everyone who said protein in the center. I would also like to suggest that this would be a great vegetarian dish with real beets. Perhaps a mix of colors. I actually thought that was what it was at first glance. Very creative.
Ohhh it’s a rice crisp. I was like “who threw there napkin in this dish and took a picture of it?”
Leave that protein right where it is. The offset lends aesthetic. I would have used the micro to balance the white space rather than bury that gorgeous salmon color and texture.
Also wHeRe’S tHE dIlL tHiS isN’T rEaL GrAVlaX!!
I think you could almost make this into a sandwich.
Hey OP this dish looks incredible! As somebody who lives in the south I love the use of beets with the salmon.
Would you be open to sharing what you did with the coconut broth? Been trying to track down a good recipe for this and I imagine yours is as good as it looks 🙂
How’d you keep the beet from bleeding into the coconut broth? I would’ve thought it’d spread quite rapidly.