Gravad Salmon Svendborg with Fennel, Anise and Pink Peppercorns
Fruity-spicy with fine fennel and delicate anise notes – floral and light, with an intensely sweet-aromatic and slightly woody flavor.
Freshly cured Gravad salmon, matured in our own handcrafted spice blend.
Its special texture and the initial hint of sweetness are perfectly complemented by the fine fennel and subtle anise aroma, rounded off with floral lightness and an intensely sweet-aromatic, slightly woody taste – resulting in a truly unforgettable culinary experience.
Origin
Our main suppliers in Norway operate high-quality, certified salmon farms. Low stocking density and the clean waters of the North Atlantic along Norway’s west coast ensure salmon of the highest quality.
Hamburg Fischwerker’s Gourmet Tip
Slice the salmon into slightly thicker pieces, cutting diagonally from the head side (the broad side) away from the skin. This gives you something like a Nordic “sushi” experience. Depending on your taste, you may brush off the Scandinavian spices and fresh organic dill – or enjoy them together with the salmon.
Serving suggestion: We recommend pairing this with our Norwegian mustard-dill sauce, crafted by our long-time friend Astrid from Oslo.
Processing
The salmon is delivered fresh and refined at our production site near Hamburg. Using our specially developed spice blend and following traditional Nordic curing methods, we create this unique delicacy.
Shelf Life
At least 10 days when stored between +2 °C and +7 °C. The shelf life is ensured solely through fresh harvesting and natural preservation using salt, sugar, spices, and fresh herbs. For longer storage, please freeze the salmon.
Fischwerker’s Purity Promise
No artificial colors, no preservatives, no flavor enhancers.
