Blackthorn Scottish Gourmet Sea Salt Flakes - Natural and Unrefined - Sustainable Production - Mineral Rich Vegan - 240g

Product Information

It isn’t possible to put a roof over the structure to keep off the rain because it would impact airflow and prevent evaporation. Register for our free monthly Farm Shop & Deli Newsletter 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. Created by Shelagh Cannon, who after 50 years of marriage to a trout farmer, knows how to produce an enviable gravadlax party piece! Naturally crafted on the west coast of Scotland, the salt crystals are created using the world's only working Thorn Tower, an ancient technique in which the salt crystallises naturally from sea water – there’s no adding, no seeding, and no bleaching. 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.

They have also secured a significant contract to work in partnership with a national supermarket to use the salt crystals as a component and flavouring in a Scottish salmon product. It sounds so simple, but the devil is in the detail. Marshall worked with Strathclyde University to determine the best angle for the tower to maximise use of wind, the best angle for the branches, and the best angle for dripping water. Scotland itself has a long history of salt production, peaking in the 18th century, when producers would heat huge pans of saltwater over coal to evaporate the water. We started looking at different filters and we got it looking a lot whiter but it then started to taste less good because we were taking out all the elements such as potassium, magnesium and calcium.”

– Producer Reviews –

To make the mustard and dill sauce, simply whisk the mustard, sugar, vinegar and egg yolk together in a bowl. Then incorporate the oil, whisking well. It should have the consistency of mayonnaise. Season with salt and pepper and stir in the dill. The sauce can be made up to 6 hours ahead, and should be kept in the fridge, tightly covered with cling film. It’s ultimately that 6% of different elements that has a huge effect on the flavour,” says Marshall. “It makes it a lot sweeter and allows what you’re tasting to come through more. It enhances the flavour rather than taking it over.” On the west coast of Scotland stands a wooden structure that could have been conjured from a fairytale.

Clean and unrefined, the taste of this salt is everything a discerning palate requires. It is sweet, with a mouth-watering tang.These award-winning boxes of luxury sea salt flakes fit in perfectly with our range of quality, Scottish sustainable products. 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. They use centuries of tradition combined with the knowledge of today to create natural sustainable delightful salt crystals for your table. This salt is not only unique in its methods but also hailed by some of the country’s top chefs as exceptional in its tastes: the flavour profile echoes the sea yet has a mellow depth and sweetness to it unlike any other and, of course, the crucial crunch factor is everything it should be. Research took him across the globe to look at the wide variety of production methods. “In Japan, there are more than 200 different types of salt, and they have many ways of doing it to produce a different taste or flavour,” he says.