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Hot Plates Awards 2013: Smoked Salmon with Deep-Fried Egg, Blackfish


Chip Roman says he’s sold 50,000 of his artfully constructed smoked-salmon dish. Conceptualized just months after he opened his Conshohocken restaurant, the original dish married poached egg with house-smoked salmon. Through the years, it has evolved for the better, much like the chef’s acclaimed career. The egg is now breaded and fried, vertically wrapped with a layer of salmon, crowned with a thin sheet of potato, and finished with microgreens. $15.

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

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