Gravadlax: This melt-in-your-mouth salmon dish is cured in the traditional Scandinavian way with sea salt, dill and pepper. Serve on toasted rye bread or with salad. This Scandi classic is easier than you think with our step-by-step guide.
Provata e bocciata.difficile da fare e diverssissima che in foto
Chocolate rich entremet (Crémeux au chocolat, Chocolate sponge, Nut Dacquoise, Praliné feuilletine and Praliné feuilletine. The recipe creator, at Daily Delicious says we should do it in this order and the cremeux should stay one day in the fridge before using)