Slices of gravadlax from a rainbow trout, Oncorhynchus mykiss, that was cught fly fishing from a reservoir stocked with trout. Here they are served on
Slices of gravadlax from a rainbow trout, Oncorhynchus mykiss, that was caught fly fishing from a reservoir stocked with trout. Here they are served on crackers with cream cheese. There are many different recipes for gravadlax, in this case the trout has been cured using coarse salt and brown sugar and flavoured with maple syrup, black pepper, fresh dill and Scottish whisky. Gravadlax is of Nordic origin and is sometimes called gravlax. Farmed rainbow trout, and those recently released into stillwater fisheries, are rich in Omega 3 fish oils. Dorset England UK GB.
Size: 5760px × 3840px
Photo credit: © www.pqpictures.co.uk / Alamy / Afripics
License: Licensed
Model Released: No
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