Gravlax

Our Norwegian gravad salmon is produced in a smokehouse according to an authentic Swedish recipe. The salmon is carefully filleted by hand, pickled with a mixture of salt, fresh dill, orange zest and mustard seeds and then gently dried. This process gives the salmon its tender texture, characteristic bite and bright, rich color. Thanks to the sustainable CleanSmoke smoking technology, it is refined without harmful additives - for pure taste and environmentally friendly smoking.

The topping of fresh dill provides an unmistakable note that makes this specialty so special. Whether on bread rolls, canapés or as part of an exquisite fish platter - graved salmon impresses with its unique taste and versatility.

To experience the full flavor of the graved salmon, we recommend serving it on crusty wholemeal bread. The honey-dill mustard by Mari or a creamy cream cheese go perfectly with it. For special occasions, graved salmon is also ideal for canapés: simply cut the bread into small slices, toast lightly and top with cream cheese and a piece of graved salmon. A squeeze of lemon juice and some fresh dill are the perfect finishing touches.

Want to make your own gravlax? Fint out how on our how to curing salmon page!

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