Cotswold smokehouse, Coln Valley, has launched the world’s first Pimms gravadlax in time for summer.
Prepared in line with a secret recipe and cured for three days in a marinade of Pimms, fresh orange juice and mint, the Pimms gravadlax hopes to appeals to consumers for its twist on the traditional Scandinavian dish.
The new creation has been designed to marry innovation with seasonal relevance and hopes to strengthen Coln Valley’s reputation as one of the UK’s most creative smokehouses.
The Pimms gravadlax made its debut as a product created exclusively for Wimbledon in 2010 where Pimms is famously consumed every year.
A traditionally British summer drink, by using Pimms to create a seasonal dish, Artisan Smokehouse’s recipe hopes to appeal as a patriotic dish.
High demand has led to the commercial production of the product, which is now available in 100g and 200g packs from www.simplysalmon.co.uk priced at £4.49 and £7.99 respectively.
Mark Osborne, Coln Valley’s Managing Director, commented:
“As an artisan producer, Coln Valley has created a signature summer flavour that pushes the boundaries of conventional salmon products.
“The Pimms gravadlax blends contemporary summer flavours with traditional production techniques and will be a hit throughout summer 2011 and beyond.”
Coln Valley’s customers include premium London food halls and delicatessens throughout the UK.
The smokehouse also supplies many illustrious events including Cheltenham NH Festival, the Henley Royal Regatta and the Championship Golf Tournaments.
Coln Valley’s Pimms gravadlax is available from 1 June 2011.