This beautiful salmon dish was plated as part of the January 2010 Deep Plate exercise by Timothy Riesmeyer.
Chef Riesmeyer's cold smoked and cured salmon belly is served with frisée and honey salad on a bed of beets and rosemary pickled carrots served in cucumber water. It was created at the Lodge at Sea Island in Simons Island, Georgia.
Learn more about a world of plating possibilities in the Bauscher Hepp Design Guide.
