Organic Gravadlax

Product Details:

Species: Organic Atlantic Salmon (Salmo Salar)
Weight: 500g
Method: Marinated
Presentation: Sliced (approx. 18 to 22 slices)
Serves: Main for four people or starter for eight

Product Description

Salmon marinated with salt, sugar, dill and Irish Whiskey to give a delicate flavour that will keep you coming back for more.

In stock

35.00

In stock

Category:

Description

Salmon marinated with salt, sugar, dill and Irish Whiskey to give a delicate flavour that will keep you coming back for more.

This is a really tasty alternative to Smoked Salmon. A rare delicacy that originated in Scandinavia. Gravadlax (gravlax) is an ancient Nordic process for preserving fish as in grav “trench” + lax “salmon” (from the former practice of burying the salmon in salt in a hole in the ground).

The Connemara Smokehouse embraced this delicacy as their own, always respecting the Scandinavian techniques that created it. Our family recipe combines together salt, sugar, dill and our own twist… Irish Whiskey.

We hand-rub these ingredients into the flesh to begin the marinating of our salmon. This gives a gravadlax of distinction and sets it apart from all others. The secret lies in marrying together the ingredients in the correct quantities and marinating the salmon for just the right time. This is a delicious, delicacy that will quite literally melt in your mouth, and keep you coming back for more.

Smokehouse products will keep in your fridge for two weeks in the unopened vacuum pack and up to eight months in your freezer also unopened. However, we recommend consumption within seven days or freeze for up to eight months, as this is better for the quality.

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Our Gravadlax is great on some warm buttered toast or shred it and toss through a warm potato salad made with new potatoes and some of the dill mustard sauce included in the packet.

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