Alpine flower gravlax: a Nordic cure with flowers from South Tyrol, in a 300 g piece
Our alpine flower gravlax combines the Nordic cure with a colourful cornflower blossom mix from South Tyrol. We hand-cure fresh Norwegian salmon for 48 hours right after delivery, using our own spice blend in the traditional Nordic way. Finally, we apply the flowers by hand.
The salmon melts in the mouth, with a delicate, slightly sweet start. The cornflower blossoms add a mild honey note. The flowers come from a small family business in South Tyrol that harvests and processes them by hand. Their five colours range from white through pink to violet.
At a glance
- Species: Atlantic salmon (Salmo salar)
- Origin: Norway, farmed
- Producer: Hamburger Fischwerker, Hamburg, Germany
- Curing: hand-cured for 48 hours
- Weight: approx. 300 g piece
- 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), cornflower blossom mix
Allergens: fish, mustard
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 flowers or brush them off before serving.
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 and mustard (in the spice blend).
Can I eat the flowers?
Yes. The cornflower blossoms are edible and have a mild honey note. You can also brush them off before serving.
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 larger pack?
Yes. The approx. 300 g piece suits a smaller table; for buffets and parties there is the alpine flower gravlax as a whole side (approx. 1.1 kg).
You may also like: all our gravlax varieties and sauces for salmon.
| Energy | 820 kJ / 197 kcal |
| Fat | 13 g |
| of which saturates | 3 g |
| Carbohydrate | 1.5 g |
| of which sugars | 1.2 g |
| Protein | 20 g |
| Salt | 2.5 g |
Allergens: fish (salmon, Salmo salar), mustard (in the spice blend)
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.
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- Handgebeizt aus Hamburg
- 48 Stunden Beizzeit
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