Saturday, 29 November 2008

Swimmingly Delicious

Many, many years ago Richard had an absolute triumph making gravlax (or gravad lax) - Swedish/Danish style salt-cured raw salmon.

At Intermarché a few days ago he noticed whole fresh salmon on special offer and suddenly his eyes gleamed. And he decided to have a go again.

Even though it was impossible to get true dark muscovada sugar, it was a great success - and very delicious!

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