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Dill-cured salmon gravlax and blini kit

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HERE'S HOW WE MAKE IT

Gravlax is simple to prepare but it does take a bit of time - and makes a mess. Best leave it to us, really. We make a curing rub out of sugar, salt, chopped dill and coarsely ground black pepper and use to coat, the raw Tassie salmon. We then wrap the fish tightly and weigh it down overnight - as it cures, it loses a bit of moisture, firming up the flesh and taking on the lovely herby sweetness of the cure.  We wipe off the excess cure and vacuum-seal it for you to slice as you need it.

This year the gravlax comes with horseradish-dill cream and a chive blini mix for a complete canape or brunch solution.

INGREDIENTS

Salmon, chive blini mix [milk, plain flour, egg, butter (cream, salt), salt, chives, baking powder (cream of tartar, sodium bicarbonate, organic rice flour)], horseradish-dill cream [creme fraiche (pasteurised cream, cultures), horseradish (horseradish, water, mustard seeds, sugar, salt, acetic acid, vegetable oil, mustard extract, vegetable gum (soy), sodium metabisulphite), lemon juice, fresh dill, chives, salt, black pepper], salt, sugar, fresh dill, black pepper

ALLERGENS

CONTAINS:
Gluten, Dairy, Fish, Soy, Egg, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Sesame.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gLarge
ENERGY879kJ8523kJ
PROTEIN12.1g117.3g
FAT TOTAL11.2g108.2g
- SATURATED4.1g39.4g
CARBS15.5g150.6g
- SUGARS3.7g35.9g
SODIUM1543mg14971mg

SIZES

Large:
400g of gravlax, blini mix for 35-40 canapes and horseradish cream. Enough for a light lunch for four or a canapés for a crowd.

GOES WITH

This classic combination goes perfectly with a Champagne for brunch or festive canapés.

The kit is complete but you can add a sprig of dill or salmon roe  to the blini if you like.

 

PREP, COOK AND SERVE

Frozen product, defrost in the refridgerator. Once defrosted, consume within 48 hours. 

Defrost fully, pat dry the gravlax before slicing finely with a sharp knife.
CANAPE: prepare your blinis as per packet instructions, cut a small corner in the horseradish dill-cream sachet and pipe onto the blini then top with a piece of sliced gravlax as the perfect festive canape 
BREAKFAST/BRUNCH: fry larger blinis and top with sliced gravlax, avocado, horseradish dill-cream and a squeeze of lemon.

 

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