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Norwegian Gravlax Salmon Trout Superior - Sliced

from Norway by Fossen
Item description Temp PRICE PER UNIT Price Qty Sku
8 oz chilled $15.70 $15.70 1600401
50 x 8 oz chilled $14.13 $706.50 1600402

Norwegian Gravlax Salmon Trout Superior - Sliced

A rare delicacy that originated in Scandinavia, this Norwegian gravlax is cured using a special dill, sugar, and herbs mixture that is rubbed into the prime . The mix is removed, the now intensely flavored salmon filleted and cleaned, with a characteristically earthy and fresh flavor. Gravlax is amazing served with just simple toasted bread and creme fraiche or a rich cream cheese to offset the dill's intensity, for a perfect appetizer or sandwich. Taste it on a classic breakfast bagel, or cook it into a quiche or savory tart.

Our Nowegian Gravlax comes from Oterfjord trout, and it's known as Fjord Trout. It's farmed in the island of Osteroy, in the pristine fjords of West Noway. A type of fast-growing rainbow trout, this is a member of the Salmonidae family. Our farmed Fjord trout eat a varied, well-formulated diet and live in a strictly controlled environment on glacial waters fed by the Artic currents and glacial melts. The plant is filled with pure mountain water that comes straight for the glacier, rich in natural minerals from the sediments and loaded with oxygen - perfect for the fish, which develop a deep red color and a wonderful flavor that's so unique to the fjord trout. Fossen uses selective breeding and never genetically modifies their fish, and has fun traceability and certification of the feed and everything that goes into the process.

Flavor and texture-wise, Fjord trout is almost impossible to tell apart from salmon, and delivers the same nutrition - and a wealth of Omega 3 fatty acids to boot, with a firmer texture than salmon which makes it particularly ideal for smoking and marinating. This intense Gravlax is made in the traditional way - the fillets are cured with salt, sugar, pepper and dill, and left to marinade for 72 hours, turning and inspecting in the process, until the perfect balance of sweet and salty is developed, with that fresh dill flavor that's so characteristic of this specialty.

Ingredients: Norwegian Fjord Salmon, dill, salt, sugar, black peppercorns. Mustard & dill sauce: Mustard (Mustard seed, vinegar, sugar, salt, spices), vegetable oil, cream, mayonnaise, sugar, wine vinegar, dill, salt, black pepper.
Storage: refrigerated / frozen
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.
Types of Smoked Salmon: Sliced Smoked Salmon
Origin: Norwegian
Preparation: Gravlax, Cold Smoked Salmon, Kosher

Product Reviews

the salmon is fresh and the dill was not overpowering
Gigi from Fresh Meadows, NY
These dill cured gravlax slices taste amazing, I think the special dill adds great flavor to the gravlax. I will definitely order again.
Kathy from Temple City, CA
Reasonably good. Mine is better. Still, a nice product at a good price. UPDATE: My rating still stands. The one thing that I will say in its favor is that the process they use is authentic. It's unfortunate that they are applying it to trout, not authentic wild Atlantic salmon. For the price it's very tasty, and I will likely order more when salmon season is over.
DC from Ann Arbor, MI
This was a Hanukkah gift for my father and he absolutely loved it! Thanks for the timely delivery and the packaging is amazing!
Keren from Lakewood, CA
Almost as good as home made
vincent from el granada, CA

Questions and Answers

Q:Can this product be frozen, cut to portions, and then served room temperature when wanted
A:Yes, the salmon can be frozen to extend its shelf life. It can be thawed out in the refrigerator or under cold water.

Norwegian Gravlax Salmon Trout Superior - Sliced Recipes

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Bite into these buttery tarts filled to the brim with zesty dill and pepper gravlax salmon! The unique spicy flavor of the salmon is pared down with creamy creme fraiche. A bit of dill and some meaty avocado, and this appetizer recipe is done in a pinch.
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