Taste of the Week.
Organic Gravadlax by Ummera Smokehouse
Anthony Creswell's award-winning Ummera Smokehouse is situated in rural West Cork by the banks of the Argideen River. Here, near the village of Timoleague, Anthony smokes both fish and meat.
In 2008, he introduced their Organic Gravadlax, which was honoured with the Gold Medal in the 2008 Great Taste Awards in its first year of production. Organic salmon marinated in a special blend of dill, sugar, salt, pepper, and a splash of whiskey creates a wonderful taste and texture experience.
One filleted side of organic salmon is covered with the gravadlax mix, then the other side is placed on top; they are chilled and turned twice a day for five days to allow the marinade's flavours to seep into the salmon, while the salt extracts the moisture from the sides and cures the salmon.
Sliced thinly or diced, it has a wonderful texture and a soft and rich umami flavour. Some like to enhance it with a mustard and dill sauce, but like the master himself, we prefer our ultra-delicious Taste of the Week just as it is!
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