THE DINNER KIT

Gravlax: Water, 6% pea protein, vegetable oils (rapeseed oil, lineseed oil),
flavouring, gelling agent: calcium alginate; thickeners: carrageenan, konjac; seasalt, modified starch, herbs, spices, carrot, tomato, beetroot concentrate, vitamins
(riboflavin, B6, B12, D), smoke flavouring, colorant: carotene.

Smoked Salmon: Water, 6% pea protein, vegetable oils (rapeseed oil, lineseed oil), flavouring, gelling agent: calcium alginate; thickeners: carrageenan, konjac; sea salt, modified starch, beetroot concentrate, vitamins (vitamin B6, vitamin B12, vitamin D, riboflavin), smoke flavouring, colorant: carotene.

THE FILET: Mycoprotein (32,8 %), soy protein extrudate (water, soy protein-concentrate), water, canola oil, rapeseed protein, potato protein, flavors, gelling agents: methylcellulose, carrageenan; salt, DHA and EPA- rich oil from microalgae Schizochytrium sp., thickening agent: konjac; vitamins (vitamin B6, folic acid, vitamin B12), acidifyer: citric acid; colouring: beta carotene.

Smoked Salmon per 100g

Energy (kj) 401
Energy (kcal) 96
Fat (g) 5,4
of which saturates (g) 0,8
Carbohydrate (g) 5,1
of which sugars (g) <0,5
Fibres (g) 2,2
Protein (g) 5,7
Salt (g) 3,0
Sodium (g) 1,2

Omega-3 fatty acids (g) 1,0

Riboflavin (mg) 0,40
Vitamin D (μg) 1,5
Vitamin B6 (mg) 0,60
Vitamin B12 (μg) 0,80

Gravlax per 100g

Energy (kj) 458
Energy (kcal) 109
Fat (g) 5,3
of which saturates (g) 0,7
Carbohydrate (g) 7,1
of which sugars (g) 1,9
Fibres (g) 4,0
Protein (g) 6,3
Salt (g) 3,1
Sodium (g) 1,2

Omega-3 fatty acids (g) 1

Riboflavin (mg) 0,41
Vitamin B6 (mg) 0,38
Vitamin B12 (μg) 0,68
Vitamin D (μg) 1,5

THE FILET per 100g

Energy (kj) 915
Energy (kcal) 219
Fat (g) 16,5
of which saturates (g) 1,7
Carbohydrate (g) 1,2
of which sugars (g) 0
Fibres (g) 5,0
Protein (g) 13.9
Salt (g) 0,85

Omega-3 fatty acids (g) 1,3
of which DHA (mg) 137
of which EPA (mg) 87

Folic acid (μg) 90
Vitamin B6 (mg) 0,55
Vitamin B12 (μg) 0,98

Store at +2°C to 7°C
Keep refridgerated
Once opened, consume within 3 days.

• 77-86% less CO2
• 95% less freshwater
• 17729 salmons saved

Salmon Slices: Serve cold & ready to eat.

THE FILET

• OVEN: Bake THE FILET with top and bottom heat or convection heat for 14-16 minutes at 200°C.
• PAN: Heat the pan to medium-low temperature and add some oil to the pan. Fry each side for 3-4 minutes with the lid on until THE FILET turns golden/brown.
• AIR FRYER: Preheat the Air fryer to 200°C and fry THE FILET for 8-10 min.