A friend of mine recently commented that TummyTroll‘s recipes are rather big on salmon… I double checked and she seems right! Subconsciously we’d been gravitating towards salmon for our dosage of the sea. How not to, when there is an abundance of fresh fine salmon from Scotland a few hours up north? Pals of mine would know that I’m not a big fan of fish in general, but Scottish salmon has proven to be a keeper in my books – Firm, succulent flesh with a delicate sweet taste. Voila.
Edit: Here is a picture of the Swedish wild garlic. This is the dried variety. It’s not garlic per se – More of a variety of long-leaf chives. Also known as ramsons!