I just came across this delicious-looking recipe over at the Grey Matter Concept blog. Follow Suwandi’s detailed journey as she shares learning about photography and food styling, it makes a really interesting read.
Here’s the recipe for Suwandi’s Salmon ceviche with alfalfa sprouts and white radish pickle. Yum!
Cut the fresh salmon into cubelets.
Prepare the base layer with quite a dense layer of alfalfa sprouts.
Place a couple of slices of radish on top of the alfalfa sprouts so that the salmon pieces can have flat base to sit on.
Add a toothpick with a piece of salmon cubelet and a radish slice into the verrine as decoration.
Finally squeeze a generous amount of lemon juice and vinegar mixture on the salmon cubelets.
posted by Emily