This looks nowhere near a tartare. It looks more like a cooked smoked trout dip you made into uneven quenelles.
The veg garnish in the quenelles is kinda weird and non purposeful to add to the dish as well.
SpinachPositive7503 on
Total newbie but how can it be a tartare if its smoked
Archiebubbabeans on
Wish I could see that jewel beet red color a lot better. Tartare looks more like a tuna salad
drippingdrops on
Needs a vehicle of some sort
Detlef_Schrempf on
Gimme some bread, or a toast point, or something!
Feisty_Lack_5630 on
I’m sorry where’s the trout…
ranting_chef on
Not sure I’d consider this “Tartare.”
fddfgs on
I like the different colours and the arrangement is mostly good.
Tighten up the quenelles, be a bit more deliberate with the dill and don’t call it a tartare, that’s just going to piss people off as they’ll be expecting the trout to be raw.
Rockymountain_thighs on
This is a great combo. I’ve done an entree with trout, beets, apple, horsy cream and caraway streusel. The black plate doesn’t lend to great contrast. And the dill could be smaller
9 Comments
This looks nowhere near a tartare. It looks more like a cooked smoked trout dip you made into uneven quenelles.
The veg garnish in the quenelles is kinda weird and non purposeful to add to the dish as well.
Total newbie but how can it be a tartare if its smoked
Wish I could see that jewel beet red color a lot better. Tartare looks more like a tuna salad
Needs a vehicle of some sort
Gimme some bread, or a toast point, or something!
I’m sorry where’s the trout…
Not sure I’d consider this “Tartare.”
I like the different colours and the arrangement is mostly good.
Tighten up the quenelles, be a bit more deliberate with the dill and don’t call it a tartare, that’s just going to piss people off as they’ll be expecting the trout to be raw.
This is a great combo. I’ve done an entree with trout, beets, apple, horsy cream and caraway streusel. The black plate doesn’t lend to great contrast. And the dill could be smaller