(62971) Gravalax Cured Salmon Sliced (D Cut) Beetroot & Herb 200g D Cut
Gravlax Cured Beetroot & Herb Salmon Sliced (Salmo salar) (62971)
Our Beetroot & Herb Gravlax is a traditional way of curing Salmon in Scandanavian cultures. In the UK we traditionally cook or cure using smoke. In colder climates it is normal to simply "salt cure" the product and store it for several weeks. Its never clear if its the cure or the low temperature or both that protects the fish but either way the raw product has to be excellent in the first place.
Our Gravlax is cut from sashimi grade Scottish Salmon, we fillet and pinbone and then cover in our own Gravlax Cure comprising Dill, Beetroot, Coriander, Kosher Salt, and Blended Sugars. We then place the fish in a vacuum system so that the cure penetrates the fish and chill it for 3 days. At the end of that process we drain the juices from the fish. This process has the effect of reducing the water content and adding the flavour of the herbs.
The second stage of curing is designed to add even more character and flavour to the Salmon. We use a second cure of Salt, Sugar, Dill, Corinader, Fennel, Cracked Pepper and some Cirtus (mixture of dried and freshly grated lemons. limes and orange) We add this to the sliced Gravlax and then pack for distribution so that the second cure is working right up to the point you open it.
We do take every care to remove the bones from fish, but please be aware sometimes a few remain. Gravlax must be kept refrigerated prior to use.
- Product Information
Salmon are considered “anadromous” which means they live in both fresh and salt water. They are born in freshwater where they spend a few months to a few years (depending on the species) before moving out to the ocean. When it's time to spawn, they head back to freshwater.
Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean.
Scientists believe Salmon navigate by using the earths magnetic field like a compass. When they find the river they came from, they start using smell to find their way back to their home stream. They build their ‘smell memory-bank’ when they start migrating to the ocean as young fish.
- Cooking Guide
Gravlax can be served straight from the pack and i cant think of anything better. I would suggest this as a great way to make some absolutely sensational pate. A great way to cook it especially if you want to add it to some scrambled eggs or a creamy pasta dish. Yum! Technically you can, I mean... I just cant think of a reason why you would want to? A couple of minutes under the grill is a great way to crisp up the salmon and goes really well on toast. there are a few great recipes out there that require you to bake the gravlax in them. I have not heard of any recipes that require you to boil/simmer gravlax, but the world is a big place and maybe somewhere out there a recipe calls for it. Once again this is not something I have tried but it is possible to light steam it for a couple of minute so that the flesh goes light and flaky. Gravlax will keep well in the vacuum pack. Generally we will give it 21 days to be on the safe side, this item can be frozen and the quicker you freeze the better it is when you thaw..
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Cholesterol Sodium Potassium Carbohydrates Net carbs Fiber Protein
- Recipe Ideas
A Delicious potato and fish dish based on a Swedish recipe.
800g of potatoes such as the classic Maris Piper works great
200g of Gravlax
284ml of double cream
150g of milk
- STEP 1
Peel potatoes and cut into very thin chips. A mandolin makes this easy; otherwise thinly slice, stack them and cut through the stack into sticks. Put the chips in a bowl and cover with cold salted water.
- STEP 2
Cut the gravadlax into wide strips. Finely chop the onions. Melt a large knob of butter in a small pan, add the onion and fry for 5 mins. Butter the inside of a shallow ovenproof dish, about 1.2 litre capacity. Heat oven to 190C/fan 170C/gas 5.
- STEP 3
Drain potatoes and spread one third over the dish. Season well. Scatter half the gravadlax and onion on top, then cover with another third of the potatoes. Scatter over remaining gravadlax and onion. Cover with remaining potatoes and season well. Warm cream and milk in a small pan until it simmers, then pour over the potatoes. Dot the top with butter and bake for 1 hr until potatoes are tender and the top golden. Cool for 5 mins before serving with a green vegetable such as broccoli or snap peas.
- STEP 1