 Some more ideas
I'm a big fan of your poached salmon idea with an arresting display of thinly sliced cucumbers decorated with overlap to resemble scales. Then either carve from daikon seaweed vertical shapes or sea creature cut outs for garnishes. Daikon also lends itself to color changes with vegetable dye or food colorings.
Also the sauce you serve, typically horseradish sour cream or mayo, also dill onion, mayo/sour cream sauce but you want to add a signature spicy remoulade and watch the crowd go wild!!!
Regarding other veggie options, mediterranean influences are wonderful with grilled eggplant with a side of harissa (your audience will be amazed), dolma, a fab hummus platter served in a boule surrounded by tri-color pepper triangles and garnish the bottom of the boule with color coordinated gerbers. Smashing!!!
__________________
La torche de l’amour est allumee dans la cuisine. |