Im just a home cook so go easy on me 😂
Practicing my at home plating skills with this smoked salmon Mousse on a crispy Salmon Skin Chicharrón, laying on top of chive powder.
•cucumber infused with dill oil
•roasted pearl onions
•blanched vinegar pears
•melon and pickled radish.
Sauce is a homemade beurre blanc vinaigrette.
Wish I didnt go with that sauce pour, but you live and you learn.
by MichaelsCrafted
5 Comments
Ya know… I think I have only 2 criticisms and they are definitely personal nit-picks because I want to see you leading a professional restaurant: looks friggin great! Watch a couple YouTube videos on piping so the salmon mousse has some flair to it; maybe a slight swirl that’s clean like a merengue. The other nit-pick is how much melon salad you have. If it’s a salmon mousse dish, I want more salmon mousse and less of everything else. I feel if this was put in front of me, I would talk about this with the other diners at the end of the night as “the melon salad dish with the side of salmon” because the salad is about 6 to 7 bites and the salmon portion is 2 to 3 bites.
Can’t wait to see what else you post!
These are two distinct separate plates
Can you get a plate that is two different colours? Split down the half? I think it would make this look amazing
Is this an appetizer? The salmon mousse needs more salmon. It looks too light. And I would either make the salmon part bigger or give me 2 -3 pieces. The veggie part is way too big. I would cut everything smaller and you don’t really need the beurre blanc sauce. It really doesn’t go with the dish.
Did you put your mousse through an isi? At the very least use a straight pipe to avoid that rosette. Better to stabilize and use a mold. I’m also confused by the beurre blanc vinaigrette? What does that entail exactly? Much refinement is needed here from the description to the garnish.