Slices of gravadlax from a fillet of rainbow trout, Oncorhynchus mykiss, that was caught using flyfishing tackle from a reservoir stocked with trout.
Slices of gravadlax from a fillet of rainbow trout, Oncorhynchus mykiss, that was caught using flyfishing tackle from a reservoir stocked with trout. It is pictured here served on an oatcake and crackers with cream cheese. Gravadlax, sometimes called gravlax, is originally of Nordic origin. There are many different recipes for it, this one uses salt, black pepper, brown sugar, maple syrup, fresh chopped dill, whisky and beetroot juice. Dorset England UK GB
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Photo credit: © www.pqpictures.co.uk / Alamy / Afripics
License: Licensed
Model Released: No
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