Gravlax
Gravlax is a salt and sugar cured trout and is a wonderful addition to a brunch buffet, open faced sandwich or on canapes. The origin of gravlax lies in Scandinavia where fishermen would bury salted salmon in the sand above the tide line. This would ferment the fish, preserving it for later use. The process has evolved to what we have today, a method which uses salt and sugar to cure the fish and adds pepper, dill, and sometimes alcohol to enhance the flavour
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Products:
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200g
Ingredients: Fjord Trout (Oncorhynchus Mykiss), sugar, salt, dill, white and black pepper Allergens: Fish Packaging: Individually Vacuum Packed on Golden Board -
Whole Side
Ingredients: Fjord Trout (Oncorhynchus Mykiss), sugar, salt, dill, white and black pepper Allergens: Fish Packaging: Individually Vacuum Packed on Golden Board
Packaging options:
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Norsk Sjømat
Size: Variable Weight -
Neutral Packaging
Size: Variable Weight