So I just went by my local michelin star restaurant zwanzig23.
Lukas just cut up some salmon troud for service. I got these cuts.
I think of somking them. I still have some cherry wood chips lying around.
What do you think?
open for all inspo, recepies!
by Torsten_Horn
2 Comments
I’d think some bourbon soaked cedar planks would be fine!
do a cold smoke on them!