Salt, brown sugar, spruce tips from the yard, and dill for 2.5 days and then a 30 mins cold smoke. Served on grilled bread with Boursin cheese and a lingonberry sauce from berries we picked last September.
by altonbrownie
Salt, brown sugar, spruce tips from the yard, and dill for 2.5 days and then a 30 mins cold smoke. Served on grilled bread with Boursin cheese and a lingonberry sauce from berries we picked last September.
by altonbrownie
6 Comments
Looks delicious!
Beautiful!
Wow I’ve never tried it but it looks good!
Damn that salmon is juicy
I want it so bad
Love how you used as many ingredients that you got from growing, foresting, fishing. And you thanked the fish. I try to do the same and even thank the plants I harvest. This looks incredible!