The details of this amazing dish, prepared by Wylie Dufresne and Jon Bignelli:

Smoked New Catch Holland herring, nasturtium gazpacho, cucumber, hazelnut

Soup base made with nasturtium flowers, breadcrumbs, vegetable stock (white grape juice, shallots, garlic, hazelnut oil, and a little butter).

Herring has been lightly cured, smoked and then frozen using liquid nitrogen.  The frozen herring is ground to a powder in a blender.

Garnish:  cucumber dressed in hazelnut oil, dried nasturtium flowers, fresh nasturtium leaves, and hazelnut oil.

Photo of Jon Bignelli by Belathée Photography

- Jen Snow