Lunches this cold, very windy, sunless long weekend:
Bread with Tirolean ham, asparagus, egg. I got thin asparagus especially for this and the mousse below.
Asparagus mousse (with cream, chopped dill and gelatin added). Nice to spread on bread as is. Also goes with cooked prawns or what I have made, cured salmon.
Cured some salmon again with lots of whisky and crushed juniper berries this time. These strips are from the flesh around the cavity. There's still the loin, for something else.
