Trio of salmon starter recipes

The Tolbooth Seafood Restaurant, Stonehaven

The Tolbooth Seafood Restaurant, Stonehaven

I ordered the strawberry trio which consisted of. amuse bouche Assiette Avocado basil cacao Cheese cheesecske chilli Cocktail coconut cresm crsb ginger harbour lobster local produce Mango meringue mousse Mussels Passionfruit poppyseed scottish produce Seafood sesafood Shellfish sorbet steak Strawberry surf 'n' turf thermidor trio tuile wine
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Icebergs, Cod & Beer: A Postcard from Newfoundland, Atlantic Canada

Icebergs, Cod & Beer: A Postcard from Newfoundland, Atlantic Canada

with our coffees came a small sharing platter of one of the restaurant’s special desserts, The Frozen Republic - A trio of semifreddos, layered to represent the Pink, White & Green of the Newfoundland Republic Flag… tangy Partridgeberry*, zesty fresh Lime and a lusty middle layer spiked with locally made Iceberg Infusions Crème Brulée flavoured Vodka……and despite our protestations of being too full for dessert, we both enjoyed every creamy spoonful of this innovative and delicious dessert
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mill street pub & kitchen, oakham, rutland.

mill street pub & kitchen, oakham, rutland.

I predictably went for the classic trio of oak smoked salmon, poached eggs and hollandaise sauce. My finely sliced gin cured fish came with beetroot remoulade and horseradish mousse, always winning flavours alongside the likes of salmon and trout
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