Well tonight I had a very Icelandic dinner. Started with fermented shark, tasty but only good for a few small bites as a dinstinctive amoania taste come thru.
Smoked breast of Puffin, lite flavor of smoke with brunious vegis an mustard creme.
Curred Minsk whale and grav artic char. Nice and mild, good balance of salt served with horsersdish skyr and mustard dill sauces.
Patè of reindeer with wineberries, cumberland sauce and toast points.
Gently sauteèd monk fish with...