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Digital Subscriptions > Newsweek International > 21st October 2016 > On the Menu

On the Menu

From mackerel to milk skin: 108’s winners and losers

108 EMPLOYS the full Nordic arsenal of techniques—foraging, fermentation, pickling, smoking—in dishes that manage to be both creative and comforting. The à la carte menu combines jewel-like small plates with hunks of protein meant for sharing. Among the small plates, the cured mackerel is the runaway star. It looks simple: Neat, glistening triangles of fish overlap the edges of an emerald pool of spruce oil. But thanks to a brief cure in pine salt, a few dollops of salted gooseberry and that pool of oil, the dish tastes as much of the forest as of the sea—sweet and salty, clean but tingly.

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