200g packs of Gravadlax
Gravadlax which literally means 'buried salmon' was originally made by simply digging a hole in the ground, putting a layer of salmon in it, covering it with salt, then another layer of fish and so on. Salt was scarce and expensive in Scandinavia so the burying relied on a secondary process of fermenting or pickling to preserve the fish.
Today this crude method has developed into gentle curing to give a lightly cured but aromatic result without the fermentation.
ONCE DEFROSTED DO NOT REFREEZE
Ingredients: Farmed Atlantic Salmon (Salmo Salar) 81%; Gravadlax Sauce (mustard (water, mustard seeds, spirit water, wine vinegar, salt, sugar, spice); sugar; rapeseed oil; spirit vinegar, dill tops; spices, iodised salt; 15% gravadlax mix (brown sugar, dill tops, dehydrated red peppers, ground black pepper, flavourings preparation); salt; sugar; natural wood smoke
Allergens in BOLD
Nutritional Information Per 100g:
Energy: 872KJ, 209Kcal
Fat: 10.1g of which saturates 1.9g
Carbohydrates: 8.4 of which sugars 7.6g