Gravlax literally means "buried salmon". It was a method used by Scandivanian fishermen since the Middle Ages to preserve freshly caught salmon, lightly salted and fermented by burrying the salmon in the sand above the high-tide line. We have inspired us from this method and improved it to produce a fine BALIK Gravlax.
After smoking and trimming a Balik Classic side, we rub it with a mixture of dry salt-sugar and dill and let it marinate for at least 1 day in the refrigerator. The Gravlax is then sliced and vacuum packed.
To accompany the Balik Balik Gravlax we recommend our delicious mustard-dill sauce, black bread and depending on your taste some onion rings.
The picture above is only a suggestion for serving.
