This week I tasted an amazing bite that I just can't stop thinking about: a Salmon amuse at Providence. The base is a salmon skin that has the texture of a chicharron. On top is diced salmon sashimi and ikura (salmon eggs) that had been soaked in mirin. The crunch of the salmon skin, the pop of the roe and the soft sashimi all provided a wonderful textural interplay. The "chicharron" stole the show even though I am a salmon roe fiend. This is one of the best bites I have had in a while. Luxurious and homey at the same time, salmon three ways in one bite is going to stay in my taste memory for a long time.
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