Gravalax (Dill & Herb) Cured Salmon
Gravalax (Dill & Herb) Cured Salmon Sliced
Gravalax 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.
- Product Information
Our Gravalax is cut from sashimi grade Scottish Salmon, we fillet and pinbone and then cover in our own Gravalax Cure comprising Dill, 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 at least 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 Gravalax 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.
- Cooking Guide
Our Gravalax is ready to eat, it is hand sliced so you can enjoy it as it comes Very little point in blending or blitzing this product, ideally it would need to be cooked unless you were going to make an instant raw fish pate. There is no reason not to lightly fry Gravalax, it will change flavour significantly but sometimes it is added to Scrambled Eggs to add a little je nais se quois to breakfast. You can if you want to, if you do it wont take more than a few moments to ruin a perfctly good piece of fish. You can use Gravalax as you would raw Salmon so it can be grilled and it will have the flavour of a pre seasoned / marinated fish. The protein strucuture of this fish is very light, it only takes a few moments of heat to cook, simmering something is really designed to break down tough protein like sinews, so its not necessary with Gravalax. Again, there are very few recipes that call for steamed Gravalax, in fact, if you can find one, send it to me and Ill try it. Once you open Gravalax you should treat it as raw product and not keep it for more than a four or five days.
- 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