Gravlax

(Gravad lax in Sweden, gravid laks in Denmark, gravlaks in Norway or Graavilohi in Finland) - is an ancient Scandinavian method of curing salmon. We call it the ulimate “unsmoked” salmon because it has many of the features of the finest cold smoked salmon without the smoking process.  Salmon loves to be marinated - it absorbs compatible flavors with ease, but the process preserves its innate delicacy. Here the Scandinavians have given us the idea of adding dill to the Scottish salt and sugar curing mixture. Accompanied by our own Mustard Dill Sauce, one achieves culinary nirvana.

How is it prepared?

• Fillets are hand selected to ensure that only the highest quality salmon is used
• Gently dry cured in a combination of salt, sugar and generous quantities of dill for a minimum of 48 hours
• Removed from the cure, sliced and garnished with fresh chopped dill prior to packing and freezing
  

Packs and Brands Available:

Serving Suggestions:

Serve Gravlax with sliced lemon and our mustard dill sauce.