height), positive and negative space, mixing textures, and enhancing the dish with garnishes and sauces. For inspiration pay special attention to how chefs present the dishes served
at your favorite restaurants. And take a look a the various styles and techniques of “plating” as seen on TV food shows and in the pages your favorite food magazines like
Bon Appetit, Gourmet, and Saveur.
I have
prepared a brunch for two: a simple smoked salmon dish served with creme fraiche potatoes garnished with capers and diced cornichons; and I have plated the dish using two different presentation styles.
For added color, and the opportunity to serve up a playful finger food,
add a bowl of ripe juicy strawberries to your table or
breakfast try. For added effect take advantage of this lovely time of
year and move to an outdoor setting such as a patio, a luscious
green lawn surrounded by flowers, or a boat moored in a remote
location–what better way to enjoy a romantic meal for two?
Smoked Salmon with Creme Fraiche Potatoes recipe
recipe from 86 San Francisco (with some minor modifications)
Restaurant 231 Ellsworth
Creme Fraiche Potatoes
The potatoes are delicious on their own and can be served as a side dish to accompany many main dishes.
8 baby yukon potatoes
1 cup creme fraiche
2 diced cornichons
1 tbsp chervil, minced
1 tbsp chives, minced
1 tbsp parsley, minced
2 finely diced shallots (optional)
1 lemon, juice and zested
salt and pepper to taste
Smoked Salmon
1/2 lb smoked salmon, thinly sliced
Garnish
capers
finely diced or snipped parsley and/or dill
Preparing the Potatoes and Salmon
Add potatoes to a large pot of cold, salted water. Bring to boil and then lower heat, simmering until done. Drain and let cool until you can handle them. While the potatoes are cooking, combine the creme fraiche-potato ingredients in a medium-sized bowl.
Next, cover the middle of 2 large plates with thin slices of smoked salmon. Exactly how you arrange the slices is up to you and your preferred presentation. Set aside until ready to serve.
Mixing the Potatoes
When cool, peel the potatoes (it is easier while they are slightly
warm). Slice or cut them based on how you choose to present this dish. When you are ready to serve, place the potatoes in a large bowl with creme fraiche mix and carefully combine until the potatoes are covered in the creme fraiche.
Plating the dish
Take the salmon plates and place a portion of the potatoes on top of, or on the side of the salmon. Again, this will depend upon how you prefer to plate your dish. Sprinkle salt and pepper and a good squeeze of fresh lemon on top of the salmon. Garnish with capers and snipped parsley and/or dill Serve with toast points or sliced baguettes.
