Ducktrap River of Maine Spruce Point Cold Smoked Atlantic Salmon, Gravlax

Details

Spruce Point gravlax-style salmon is created from Atlantic Salmon fillets & proudly smoked in Maine by Ducktrap River of Maine. Fillets are lightly trimmed and cold smoked in small batches with a unique recipe blend of maple, oak, cherry, and apple woods. A spice blend of dill, lemon, onion and garlic is hand-applied to create this savory delicacy. This smoked salmon is thinly sliced, skin is removed.

Ingredients

ATLANTIC SALMON (color added through feed), SALT, DILL, LEMON PEEL, CITRIC ACID, DEHYDRATED ONION, DEHYDRATED GARLIC, CANE SUGAR, BLACK PEPPER. CONTAINS: SALMON (FISH).

Directions

Hosting Tip - For maximum flavor, allow smoked salmon to remain at room temperature for 30 minutes prior to serving.

Suggestions for Serving: Ducktrap smoked salmon is a convenient everyday meal solution. Breakfast: omelet, bagel and cream cheese (2-3 slices). Lunch: sandwich, wrap (4-5 slices). Dinner: salad, pasta (4-5 slices). Appetizer/Snack: multigrain cracker, cucumber bites (2-3 slices).

Keep refrigerated at 38 degrees F (3 degrees C) or less. Proper Storage: Ducktrap smoked salmon is required to be kept refrigerated at 38 degrees F or less when not being served. Consume before the "Use By" date. Once opened, store unused portions well wrapped in the refrigerator and eat within 4 days. Unopened, this package can be stored in the freezer for 3 months.

Use within four days of opening.