Cured then smoked & sous vide salmon, dill, textures of rye bread | Yacht Chefs Magazine

Cured then smoked & sous vide salmon, dill, textures of rye bread

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Cured then smoked & sous vide salmon, dill, textures of rye bread

Food Photo Gallery, Galley News October 9, 2014 , by yachtchefs

Micail Swindells – Cured then smoked & sous vide salmon, dill, textures of rye bread, mustard yoghurt, compressed cucumber & juice, horseradish snow

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