Cured salmon, tarragon skyr, sourdough croutons, crispy salmon skin, arugula sprout and kombu salad, peas
by yayayathecreator
Cured salmon, tarragon skyr, sourdough croutons, crispy salmon skin, arugula sprout and kombu salad, peas
by yayayathecreator
8 Comments
Adaptation of an adaptation of a recipe from North: The New Nordic Cuisine of Iceland by Gunnar Karl Gíslason and Jody Eddy
Is there any way to make alfalfa sprouts look good they come in that little pack and are so dense
jesus. its just a kitchen sink dish. like the stuff you scrap out of the drain and plopped onto a clean plate. This needs a complete reboot
I think you might have something here but you would benefit from doing a little composed grouping. Also, I’m not sure why croutons. If you want me to have bread then give me a piece of perfectly charred and seasoned bread.
The white yogurt and the blue plate are fighting one another and it’s exacerbating the feeling of things being scattered.
Good ingredients.
Those peas are a darker green than Salazar Slytherin himself.
This ain’t it chief. What were you going for with everything in lines? Not a good way to plate.
There’s an idea of something, it’s just struggling to come together. A couple people already gave some food advice. You’ll get it right don’t worry.
Well have fun , try different ways of plating, look at other plates in the internet, it’s all about how you want the eater to perceive your components. You could fancy this up somehow. Your salmon is the star here. Draw the eye to it.