Making your own gravadlax this Christmas is something most people would shy away from as being too complicated, but actually it’s extremely simple, and always far better homemade. All you need is good quality ingredients, and you will have a stunning starter or party piece that everyone can help themselves to.
Whole Steelhead Trout fillets, which are larger than a river trout and grown sustainably in Scottish sea waters, are perfect for making gravadlax – there is more meat on them than a smaller fish (yet more manageable than a huge salmon), and they are a lean, athletic fish, absorbing the cure without becoming too oily – the result being a beautifully delicate cure.
Kames, Scotland’s oldest family-run Steelhead Trout farm, and Blackthorn Salt, who craft exquisite Scottish Sea Salt Flakes using wind, sea and thorns, have teamed up to provide a Christmas gravadlax kit to a lucky winner. The kit contains 2 x 1kg Scottish Steelhead Trout fillets, sustainably farmed in the Inner Hebrides, a 120g pack of Blackthorn salt crystals from the Ayrshire coast, and a recipe for Scottish Steelhead Gravadlax from the Kames Kitchen. To enter visit @britishtrout on Instagram and click on the 1st December competition post. Ends 8th December 2021 so hurry!
Here’s a great gravadlax recipe:
Scottish Steelhead Gravadlax
Created by Shelagh Cannon, who after 50 years of marriage to a trout farmer, knows how to produce an enviable gravadlax party piece!
Preparation time: 48 hours (can be done up to 5 days in advance).
Serves: A crowd at a party.
Mustard Dill Sauce:
The gravadlax will keep in the fridge, wrapped in clingfilm, for up to 5 days. It also freezes extremely well (wrap each marinated fillet separately in clingfilm), for up to 2 months.
Blackthorn sea salt: https://www.blackthornsalt.co.uk/