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Smoked Salmon Gravadlax Marinated - presliced - 2.2 lb/1 kg by Markys 'Bon Appetit', Norway.
Marinating (graving) of salmon is an old scandinavian specialty. The salmon fillets are covered with a mixture of salt, sugar, pepper and dill for 3 days. The fillets are turned several times during the process.
Gravadlax is also called marinated salmon due to this process.
All chefs have their own recipe for making gravadlax. Gravadlax becomes ever more popular, as a starter, as a main course or on the buffet. Marky's has developed a very successful recipe for gravadlax.
It takes time to make your own gravadlax, and the shelf life is very short. The product is also sensitive to microbacteriological contamination, as it is eaten almost in rare condition. With gravadlax from Marky's, produced under the strictest hygienic conditions in our new smokehouse at the Osteroy island, you will be assured of the freshest possible product at any time, from frozen condition.
Ingredients: Fjord Salmon, dill, salt, sugar, black peppercorns. Mustard & dill sauce: Mustard (Mustard seed, vinegar, sugar, salt, spices), vegetable oil, cream, mayonnaise, sugar, wine vinegar, dill, salt, black pepper.
Dried, cured with salt and sugar
The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand.
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