The Biltmore® Smoked Salmon
Savor the heritage of Biltmore® at your table. Inspired by America’s Largest Home® and the legendary hospitality of George and Edith Vanderbilt, our collection of seafood helps you elevate an ordinary meal into an extraordinary experience. Complete your meal by pairing the Biltmore® Scottish Smoked Salmon with a bottle of Biltmore® Chardonnay Sur Lies.
Biltmore® Gravlax Smoked Salmon
The cold clear waters of the majestic Norwegian Fjords are the perfect habitat for the Atlantic Salmon. It is from these waters that the Salmon from which we make our Biltmore® Gravlax are taken. In accordance with an ancient Norwegian recipe, the Salmon fillets are salted and marinated for several days in dill, sugar and pepper before they are lightly smoked. We combine this with a carefully selected dill sauce to create a classic European hors d’oeuvres.
SERVING SUGGESTIONS: Remove the Gravlax from the refrigerator 20 minutes prior to serving.
Serve with bread, bagels or crackers as an appetizer, or try the following recipe from Biltmore® chefs.
ARUGULA, ENDIVE AND STRAWBERRY SALAD WITH GRAVLAX AND A CITRUS VINAIGRETTE
- 3/4 cup freshly squeezed orange juice,
- 1/4 cup freshly squeezed lime juice
- 1 Tsp grated orange and lime zest
- 1/2 Tsp Dijon mustard
- 1 Tsp honey
- 2 Tbsp rice wine vinegar
- 1/4 Tsp salt
In a small sauce pan reduce (over high heat) the fresh orange and lime juice, and citrus zest to . cup. The mixture should be thick and syrupy. Pour mixture in medium bowl, add mustard, honey and rice wine vinegar. Whisk to blend. Stir vigorously and slowly drizzle olive oil into the bowl as you whisk. Set vinaigrette aside as you prepare the salad.
Arrange 2oz of salmon on each of 4 chilled salad plates. In a large bowl combine arugula, endive and strawberries. Toss with vinaigrette and season with salt and pepper. Make sure all is well blended. Place salad over salmon. Serve immediately.
For more recipe ideas go to www.biltmoregourmet.com
Seven Seas International USA