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An original serving of Carpaccio with salmon. Restaurant serving concept.

Latino man from Bogota Colombia between 20 and 29 years old, enjoys his isolation and takes advantage of the time preparing delicious food dishes that he then serves on plates in a very harmonious way

Fine dining smoked salmon sashimi and microgreens, close-up.

A plate of smoked swordfish and vegetables

Large plate of sliced gravlax on a rustic wooden table.

Salad of smoked salmon, rocket, tomato, onion and spring onion.

Table top view of minimalist and elegant fine dine smoked salmon salad on grey ceramic plate. Appetiser with courgette, nasturtiums, radish, capers and walnuts.

Smoked salmon carpaccio and octopus with white smoke of liquid nitrogen close up

Close-up of a slice of salmon that has been poached and served with hollandaise sauce, asparagus shoots and asparagus shavings and salicornia. Colour, vertical format with some copy space.

German asparagus dish with salmon filet and dill butter sauce at Michelin star gourmet restaurant

Salmon carpaccio slices plate isolated on white background

Sliced chive stem and violet blossoming chive flower with virgin vegetable oil in white plate on white background, closeup. Base for soup, use herb in cooking.

Smoked salmon carpaccio and octopus with white smoke of liquid nitrogen

Stock photo showing close-up, elevated view of healthy smoked salmon, avocado and grapefruit salad with mixed lettuce leaves and a garnish of edible flower petals.

High Angle View Of Carpaccio With Chopsticks In Plate

$Salmon rose sushi roll with caviar and mayonnaise.\nSalmon is a common food fish classified as an oily fish with a rich content of protein and omega-3 fatty acids. In Norway – a major producer of farmed and wild salmon – farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids.\nSashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Salmon flesh is generally orange to red.\nCaviar (also known as caviare) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish or carp.$

fresh tuna and salmon fish japanese sashimi with miso nori sauce in close up

Chef at the pass putting the final touches to a dish of freshly smoked salmon with a spinach flavoured sauce with fried parsley. Colour, vertical format with some copy space. Photographed on location in a restaurant on the island of Moen in Denmark.

Delicious vegetarian salad with fresh tomatoes, basil, red onions and edible flowers seasoned with olive oil on a gray plate

Salmon carpaccio with arugula leaves and sticky balsamic vinegar

Fresh fish tartare with vegetables and spices

Smoked red salmon fish salad, lettuce leaves and sauce in white plate on table.

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