Gravlax with Dill sauce
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 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:
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
- ó Tsp Dijon mustard
- 1 Tsp honey
- 2 Tbsp rice wine vinegar
- 1/4 Tsp salt
- 1/4Tsp fresh ground pepper
- 2/3 cup extra virgin olive oil
- 8 oz salmon gravlax
- 8 oz arugula
- 2 ea Belgian endive (sliced thinly on the bias)
- 1 cup strawberries, sliced
In a small sauce pan reduce (over high heat) the fresh orange and lime juice, and citrus zest to 1/4 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 see our recipe section.
Product Ingredients: Atlantic Salmon “Salmo Salar” (farmed in Norway), salt, dill, sugar, pepper and smoke. DILL SAUCE: water, vinegar, syrup, yellow mustard seeds, sugar, brown mustard seeds, dill (0.27%) and spices.
Origin: Norway, smoked and cured in The Netherlands.
Net weight salmon: 4 oz., 113g.
Net weight sauce: 1.35 oz., 40ml.
Keep refrigerated at 38°F.
CAUTION: Despite meticulous filleting, a small fishbone might remain.
Seven Seas International USA