Ærø gravlax: Nordic cure with aquavit, fennel and walnut
Our Ærø gravlax is a tribute to the Danish island of Ærø. We hand-cure fresh Norwegian salmon for 48 hours and then rub it with aquavit from the island of Bornholm. Fennel seeds, roasted walnuts and fresh lemon zest give it its special character.
Nutty, herby and fresh: walnuts and fennel meet citrus notes and the delicate touch of aquavit.
At a glance
- Species: Atlantic salmon (Salmo salar)
- Origin: Norway, farmed
- Producer: Hamburger Fischwerker, Hamburg, Germany
- Curing: hand-cured for 48 hours
- Weight: approx. 1.1 kg, whole side
- Shelf life: at least 10 days at +2 to +7 °C, can be frozen
- Packaging: vacuum-packed
- Free from colourings, preservatives and flavour enhancers
- Shipping: delivery time 2 working days, shipped chilled with ice packs
Ingredients
Salmon (FISH) 97%, sugar, salt, spices (contain MUSTARD), roasted WALNUTS, aquavit (contains alcohol), fennel seeds, lemon zest
Allergens: fish, mustard, tree nuts (walnuts)
Shelf life and storage
Keeps for at least 10 days at +2 to +7 °C. The shelf life comes from very fresh fish and the natural cure of salt, sugar, spices and fresh herbs. For longer storage, you can freeze the salmon.
Serving tip
Slice the salmon at an angle from the wide head end towards the skin, into slightly thicker slices – a bit like Nordic sushi. You can eat the crust of walnuts, fennel and lemon zest with the salmon.
Frequently asked questions
What is gravlax?
Salmon cured the Scandinavian way (also called graved salmon). It is neither smoked nor cooked, but cured raw with salt, sugar and spices.
How long does it keep?
At least 10 days in the fridge at +2 to +7 °C. For longer storage, you can freeze it.
Where does the salmon come from?
It is Atlantic salmon (Salmo salar) farmed in Norway and cured by Hamburger Fischwerker in Hamburg.
Which allergens does it contain?
Fish, mustard (in the spice blend) and walnuts (tree nuts). It also contains small traces of alcohol (aquavit).
Does the salmon contain alcohol?
Yes, small traces: after curing, the salmon is rubbed with aquavit from Bornholm.
How long is the salmon cured?
48 hours, by hand in Hamburg.
How is it delivered?
Vacuum-packed and shipped chilled with ice packs. Delivery takes 2 working days within Germany; times abroad may vary.
Is there a smaller pack?
Yes. The whole side of approx. 1.1 kg suits buffets and parties; for a smaller table there is the 300 g Ærø gravlax.
You may also like: all our gravlax varieties and sauces for salmon.
| Energy | 963 kJ / 230 kcal |
| Fat | 14.7 g |
| of which saturates | 3.2 g |
| Carbohydrate | 1.8 g |
| of which sugars | 1.6 g |
| Protein | 20.7 g |
| Salt | 1.8 g |
Allergens: fish (salmon, Salmo salar), mustard (in the spice blend), tree nuts (walnuts). Contains small traces of alcohol (aquavit).
Additional (voluntary): omega-3 fatty acids (EPA + DHA) approx. 1.8 g per 100 g.
Gravlax on potato rösti:
Make small potato rösti, ideally fresh from grated potatoes with a little egg yolk, salt and pepper. Fry the small rösti in clarified butter over a medium heat on both sides until golden and crisp. Top each warm rösti with a teaspoon of crème fraîche and a slightly thicker slice of salmon, and garnish with pink peppercorns and dill or coriander – a great starter or main course.
Gravlax with blanched fresh spinach:
Wash the fresh spinach, blanch it and warm it in olive oil with a little salt and pepper just before serving. Cut the salmon a little thicker, like a small gravlax steak. A light and tasty starter.
Gravlax with black lentil salad and mango:
Cook the black lentils until they are just tender, then rinse them in cold water and add diced mango, pomegranate, a little lime or orange juice, freshly chopped coriander and some orange zest. Fill the salad into small jars and place bite-sized pieces of salmon on top – a light, refreshing starter.
Gravlax on pumpernickel:
A particularly simple idea: take small round slices of pumpernickel, add a dollop of crème fraîche and place a slightly thicker slice of salmon on top. With a little dill and pink peppercorns, it makes a delicious appetiser – a small greeting from your kitchen.
Gravlax on toast:
Toast the bread until golden and top it with thin or slightly thicker slices of salmon. Our sauces, which you will also find in the shop, go well with it.
Why not treat your guests to a salmon buffet with all of our serving suggestions? We guarantee it will go down very well – a perfect combination for all salmon lovers.
Supply chain – premium salmon from Norway (FAO 05)
Our cured salmon comes from controlled aquaculture in Norway (FAO 05), a region known worldwide for sustainable salmon farming and excellent water quality. From rearing to harvest, every step follows strict quality guidelines that ensure consistently high product quality.
Quality control and processing
After harvesting, the salmon goes straight through careful quality control and is then sent without delay to our production site. There it is cured the traditional Nordic way – very fresh, gently and to the highest hygiene standards. Fast processing preserves the full flavour and the tender texture of the salmon.
Flexible and safe delivery options
For maximum freshness, we offer several delivery options:
- Collection directly from our production site – ideal for customers in the region
- Express delivery by UPS – safely chilled in a certified fresh-food shipping box
This way, your salmon always reaches you in first-class quality and at the right temperature.
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