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. 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. Our imported gravadlax is produced under the strictest hygienic conditions in smokehouses at Osteroy Island. 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.
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. 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. Our imported gravadlax is produced under the strictest hygienic conditions in smokehouses at Osteroy Island. 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.
Smoked Salmon Fillet Imperial Cut. Specially from Norway. Imperial cut salmon is smoked in oak wood, as a result acquiring an exquisite taste. This select cut is taken from the finest part of the fish. The skin in fully removed so you can enjoy each ounce of this delicacy. Keep frozen.
Smoked Salmon Fillet Imperial Cut. Specially from Norway. Imperial cut salmon is smoked in oak wood, as a result acquiring an exquisite taste. This select cut is taken from the finest part of the fish. The skin in fully removed so you can enjoy each ounce of this delicacy. Keep frozen.
Smoked Salmon Kosher - non sliced - 2-4 lb/0.9-1.8 kg . From Norway. Dried, cured with salt and sugar. The generously trimmed fillets are cured with a mixture of sugar and salt applied by hand. Keep frozen
Smoked Salmon from Norway. These generously trimmed fillets are cured with a mixture of sugar and salt applied by hand. Keep frozen. Great for Norwegian salmon gifts.
Smoked Salmon, Kosher, from Norway - pre-sliced. Dried, cured with salt and sugar using a cold smoking process over oak wood chips. Keep this product frozen. Great for Norwegian salmon gifts.
Smoked Salmon Gravadlax Marinated - hand sliced. From Scotland. Ingredients: 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. 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.
Smoked Salmon Gravadlax Marinated - hand sliced. From Scotland. Ingredients: 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. 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.
Smoked Salmon Hand Sliced Kosher. From Scotland. Ingredients: Atlantic Salmon, salt and sugar. Keep frozen. It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips. Most slicing is still done by hand. The Scottish Salmon is stricly kosher.
Smoked Salmon Hand Sliced Kosher. From Scotland. Ingredients: Atlantic Salmon, salt and sugar. Keep frozen. It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips. Most slicing is still done by hand. The Scottish Salmon is stricly kosher.
Smoked Salmon Hand Sliced Kosher. From Scotland. Ingredients: Atlantic Salmon, salt and sugar. Keep frozen. It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips. Most slicing is still done by hand. The Scottish Salmon is stricly kosher.
Smoked Salmon Hand Sliced Kosher. From Scotland. Ingredients: Atlantic Salmon, salt and sugar. Keep frozen. It is dried cured with salt and sugar, then undergoes a cold smoking process over oak wood chips. Most slicing is still done by hand. The Scottish Salmon is stricly kosher.
Smoked Salmon - non sliced - 2-4 lb/0.9-1.8 kg. From Scotland. Ingredients: Atlantic Salmon, salt and sugar. Keep frozen. It is dried and cured with salt and sugar, then undergoes a cold smoking process over oak wood chips.
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