Boreal Gravlax Blend
A classic Scandinavian cuisine with a Quebec touch. Gravlax is simple enough to make. It is a cold cooking technique with a mixture of salt and sugar. Traditionally, salmon is used to make gravlax, but trout or other fatty fish can also be used. This gravlax boreal blend is distinguished by the use of maple sugar and wild aromatics from Quebec's boreal forest.
Sea salt, maple sugar, spices (juniper berries, green adler, balsam fir shoots).
Shelf life & Storage
Best before date is on the bottom of every product.