A traditional Scandinavian salmon delicacy that makes an elegant appetizer. Our Gravlax is cured for three days with brandy and a delicate mixture of spices, and then lightly smoked and covered with finely chopped dill. Already imbued with flavor it needs virtually no prepping, yet it never fails to impress dinner guests. Purists will serve with hovmästarsås—a fine dill and mustard sauce—and some rye or boiled potatoes on the side. A sprinkling of fresh dill elevates the dish to perfection.
Catsmo's founder, Robert Simon, has always been passionate about fishing. The idea of smoking his catch began when he would return home from fishing trips with too much fresh fish than his family could eat themselves. Over time, Robert perfected his smoking techniques and recipes and began sharing with chef friends in NYC. In time, Robert's little garage smoking operation grew but he never changed his fundamental principles of not compromising when it came to the quality of fish he chose nor his methods.
Catsmo Artisan Smokehouse maintains this long tradition of excellence with hands-on artisanal practices of smoking that are still strictly observed. Each morning fresh salmon is delivered to Catsmo's Catskill Mountain facility directly from the airport. All fish arrives fresh--never frozen--just hours after being pulled from the icy cold waters in which they were raised. Each fish is inspected both by sight and by smell, the only smell that passes inspection is the scent of fresh water, not the smell of fish.
Atlantic salmon, salt, cane sugar, and hardwood smoke.