As part of our seafood series of lessons, I made a smoked trout potato salad and Gravalax Salmon dish. Chef called them totem poles. Gravalax is a Swedish way of preserving fish using salt. Similar in taste to smoked salmon. All that is missing on this plate is the Gravalax Salmon around the outside, some garnish and a few more on the plate.
2 comments:
They look great Colin. Delicious!
Mmmmmmmmmmmm -- I loooove Scandinavian food!!! :b
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