Gravlax Salmon Side

Approx. 2lb sliced side  This delicacy from our smokehouse isn't smoked at all. The term gravlax comes from the proto-Germanic words gravą or grabō, meaning "trench" or "grave." This is a fitting description for the production process: We bury premium Atlantic salmon fillets in a simple cure of sugar, salt, and dill, and then lightly mist with triple sec for citrus notes. The fillets stay buried in this cure for two days before being rinsed, sliced, and packaged by hand in our Portland, Maine facility.  To enjoy in the Nordic tradition, top rye bread with slices of Gravlax, then spoon on dill and mustard sauce. This minimal preparation allows the velvety texture of the salmon to shine, and the cure makes a pleasant marriage of savory and sweetness on the palate.