Jonathan Koertge
bridgestone3102
Hot-smoked mackeral
After filleting the mackeral, sprinkle one fillet with salt, pepper, dill and lemon zest. Lay the other fillet on top
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Uploaded on May 26, 2007
Taken on May 26, 2007
Hot-smoked mackeral
After filleting the mackeral, sprinkle one fillet with salt, pepper, dill and lemon zest. Lay the other fillet on top
544
views
0
faves
0
comments
Uploaded on May 26, 2007
Taken on May 26, 2007