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Must Try: Blackfish’s Smoked Scottish Salmon


Indulge in this first-course creation from executive chef Chip Roman, who continues to raise the bar with his seafood-centric menu. Pink salmon fillet encircles a gooey hen egg in a stunningly presented tower placed in a pool of sour cream. Mizuna greens rest atop an Idaho potato chip, providing just the right balance of textures.

119 Fayette St., Conshohocken, (610) 397-0888, www.blackfishrestaurant.com


Photo by Ed Williams

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