Salmon marinated with salt, sugar, dill and Irish Whiskey to give a delicate flavour that will keep you coming back for more.
This is a really tasty alternative to Smoked Salmon. A rare delicacy that originated in Scandinavia. Gravadlax (gravlax) is an ancient Nordic process for preserving fish as in grav “trench” + lax “salmon” (from the former practice of burying the salmon in salt in a hole in the ground).
The Connemara Smokehouse embraced this delicacy as their own, always respecting the Scandinavian techniques that created it. Our family recipe combines together salt, sugar, dill and our own twist… Irish Whiskey.
We hand-rub these ingredients into the flesh to begin the marinating of our salmon. This gives a gravadlax of distinction and sets it apart from all others. The secret lies in marrying together the ingredients in the correct quantities and marinating the salmon for just the right time. This is a delicious, delicacy that will quite literally melt in your mouth, and keep you coming back for more.
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