Thursday, February 20, 2025

Feast

 


5 comments:

  1. I'm lucky enough to have good salmon available and often make my own gravlax, especially during the Winter months! Lots of mustard sauce and of course an icy glass of akvavit. Steve_in_Ottawa

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  2. Nothing like fresh smoked! Bit of salt and sugar cure for a couple hours, than cold smoke, then just a bit hot smoked. Always with fish we just caught. Soon as possible the finer the taste.

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  3. That's ok. You can have it.

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  4. can taste it just looking, melting in your mouth...

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