This composed sashimi platter consists of clementines, tangerines, salmon belly, and salmon roe. We added a little bit of siracha vinaigrette to top it off.
We always like to include a number of different offerings when serving hors d’oeurves at an event, and a sashimi component showcases our ability to get incredible quality fish. This particular salmon was the sashimi component of a sushi party we recently did for a client’s birthday party. We source our salmon via fish mongers on both coasts and a handful of local people.