FTM Gravad Lax (Juniper)

Scandinavian marinade mix
FTM Gravad Lax Juniper is a finely balanced blend of salt and spices for preparing gravad lax and salmon trout fillets with a characteristic juniper flavour. The recipe is based on Scandinavian marinating traditions and gives the fish a harmonious, spicy-tart aroma that many tasters appreciate as a more balanced alternative to the classic dill version.

Recipe and flavour profile
The mixture of salt, sugar, juniper and selected spices ensures gentle salting and even flavouring of the fish flesh. The natural structure of the fillet is preserved, while the juniper note subtly enhances the natural flavour of salmon and salmon trout without overpowering it. The composition is particularly well suited to larger salmon trout fillets, but is also suitable for salmon and other high-quality salmonids. This makes it easy to refine both local catches and sea salmon into a classic gravad lax product.

Application and maturation
Approximately 80 g of spice mixture per kilogram of fillet is used for preparation. The fillet is evenly coated and stored in the refrigerator at around 4 °C for about three days for salt curing, turning it once a day. Alternatively, the fillet can be vacuum-packed, which is particularly practical if there is limited space in the refrigerator. After the maturing period, the fish is patted dry and cut into thin slices. When refrigerated continuously at a minimum of 4 °C, the finished gravad lax can be kept for up to ten days and is ideal as a starter, sandwich filling or part of a cold buffet.