Purple asparagus salad (tossed in gherkin brine). Watched in horror as half kilo of this pretty asparagus turned green in the steamer for another meal.
Sweetish mustard. Standard sharp mustard with a honey-whisky-orange jammy sauce added.
Cured salmon belly
How I am able to slice salmon so thin
On 5/3/2021 at 12:06 AM, weinoo said:This is great.
Nice spread of food. Where's it all sourced from?
On 5/3/2021 at 1:14 AM, liuzhou said:
They certainly aren't scoffed at in the UK. Kippers and bloaters are cold smoked herring; the former are gutted but the latter are not. Buckling are whole herring, gutted apart from roe or milt and then hot smoked.
I love me a kipper or bloater for breakfast.
Check out this map to see herring spawning locations and stocks. The herring I eat come almost entirely from the Noth Sea, and some from Danish _and_ Norwegian spawning grounds. The herring that come from the other 2 countries are specifically prepared "our way" and our standards so it can pass as our own, according to my fantastic herring book.
Young people here don't eat herring. Not posh enough for them. Too healthy/nutritious, too delicious. Don't want to have to contend with the bones.
We need another winter of 1945.
