Gravlax literally means "buried salmon". The Scandinavians discovered this natural method of preserving freshly caught salmon for several weeks centuries ago. We have adapted and refined this tradition for our own purposes. After smoking and trimming, a mixture of dill, salt, pepper and sugar is rubbed into the sides of the Balik, which is then stored in the refrigerator for at least 1 day in order to marinate. The pickled sides are then cut and packaged.
To accompany Balik Gravlax we recommend our delicious Balik mustard and dill sauce as well as our Balik bread.
Trimmed, sliced and portioned – the "small portion" from the full Gravlax side.
Shelf life: 21 days from production
Storage between +2° and +5°C
|Pays de fabrication:||Balik Farm, Switzerland|
|Origin:||Norwegian farmed salmon (Salmo Salar)|