Gravlax in Swedish literally translates to “grave salmon.” Swedish peoples once cured salmon by digging a hole in the ground and burying the salmon with salt for days or weeks. Our winter salmon is firm, aromatic, savory, and salty. Ingredients: Atlantic salmon, red beets, fresh dill, sea buckthorn, juniper berries, rosehips, salt. Contains: fish.
I met the folks from k-brod when they came to the Berryville (VA) Farmers Market for the first time. I got some Gravlax to bring home for lunch. Wow. It is really good. Now I am kicking myself for not getting an extra package or two. Really good.
Thanks Tony! :)
Tender and Delicious
The first thing I noticed about this gravlax is how tender it was. I also liked that it’s thick cut, eating it felt really decadent. The flavor was complex, you can tell that they used different aromatics in the cure. It definitely tasted “Nordic.” The most prominent flavor was the dill, which I really liked. This pairs well with knackebrod and skyr, but it’s also really good just on its own.
Other gravlax pales in comparison to this exuberant flavor and density. Yogurt or cultured butter, gravlax, and dill on crispbread make an excellent little open-faced sandwich.