Spice Mix - Gravlax
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MAIL CHAMPLAIN
Pickup available
A blend of salts, raw cane sugar and toasted spices for making gravlax at home: cover fresh salmon with it, and the fish cures for a few days in the refrigerator as it releases its water. It also works with trout and Arctic char.
La Pincée sells it under the name Gravlax N°4. The blend is developed in Quebec and hand-ground in the company's workshop; La Pincée is based in La Prairie, in Montérégie. It is gluten-free and contains no preservatives, garlic, onion or dehydrated vegetables.
Format: 200 g jar.
Ingredients: sea salt, Guérande salt, raw cane sugar, freshly toasted and ground spices, black pepper.
Allergens: according to the maker, all its spice blends are free of major allergens.
Serving suggestion: cover a fresh salmon fillet with part of the blend and let it cure in the refrigerator, in a deep dish. Allow two to three days, depending on the thickness of the piece, for the salmon to release its water. Serve in thin slices on crackers with a dill sauce, or as a main course with potato gratin.
Storage: in a tightly closed container, away from heat sources, light and moisture; keeps up to 24 months after opening.
Origin: developed in Quebec and hand-ground in the workshop of La Pincée, a company based in La Prairie, in Montérégie.
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Address: 2151 Boul. Lapinière, Brossard, Quebec J4W 2T5.
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