Part 2 of our food journey at We Cafe hosted by @capetownvegan. This dish is
described: The salty air of the oceans and the breeze blowing off the waves is a sensation unlike any other. That power and freshness of salt in the air and water is what this next dish hopes to recreate. Next to the plate is a sweet potato rosti with seaweed carrots, sour cream and black caviar. My chef friend Norah Hudson @ell269 observed that the carrot which was mimicking salmon had none of the overdone slightly off fishy flavours but instead was so subtle and convincing. The black caviar made that morning is a masterpiece.
