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

Gravlax

Products:

  • 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:

  • Norsk Sjømat

    Size: Variable Weight

  • Neutral Packaging

    Size: Variable Weight

For more information, 
please contact us at:

+47 70 26 88 80 enquiries@​norsksjomat.​no