Help on improving my dish

So this is my fish dish. The first one was salt baked carrots, burnt leeks, fillet of hake, shellfish bisque (not shown) apple purée, plaice and shellfish mousse wrapped in squid ink pasta.

My improved version was a salmon mousse, fillet of salmon, pea purée, pickled cucumber spaghetti, citrus Butter sauce and tomato concasse ( not shown) and crispy fried samphire and some herb crushed potatoes under the salmon.Any suggestions?

Thanks

 

I also thought that the fish mousse inside the pasta could be wrapped with a mushroom duxelle and crepinete for a more punch flavour and. Top the dish off with a Parmesan emulsion rather that the citrus butter sauce

 

Thanks for your advice and anyone's that contributes. I know it's not 'gold medal winning, I don't do competitions,I am just trying to improve my food and style. Yeah your probably right, maybe a carrot spaghetti for contrast and some soft herbs, maybe purple potato would suit more as you suggest should stand out more if seen, but I know pasta and potato can be a difficult one to do, possible thinking some smoked purple potato. To make it gold medal winning what would you suggest?Kind regards

 

No offence taken regards to the culinary student part and again it much appreciated as I believe as chefs we are all here to help each other develop. I was out of the game for 4 years and my career never progressed as it should have, so now I'm just trying to better myself. That was my choice and it suited my current situation back then, but it was also at the expense of progressing, keeping up with trends and developing. I agree about the potatoes. I'm just filling the dish for nothing, but at the same time I felt there was not enough eating in the dish, customers had it and the plate was wiped clean, they never complained but had me thinking could there just be a little more on the plate?Maybe a nut brown butter carrot purée, could work, I agree with there being to many ingredients.