Salmon Gravadlax with beetroot 200g



Originating in Scandinavia, gravadlax would be cured by locals by using Dill, a handful of herbs and spices. Our Salmon gravadlax is cured with beetroot which gives it a fantastic color and flavour.

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Common Name Salmon
Species Salmonidae
Net Weight (Drained) 200g
Fresh/Frozen Frozen
Processed Prepared
Country of Origin Scotland
Catch Method Farmed

As Salmon was plentiful in the summer months, this was a method of prolonging shelf life to enable locals to enjoy the Salmon outside of the summer season, We delicately cure the salmon using premium rock salt, beetroot, vodka, dill, lemon & black pepper.

Salmon is a great source of protein and is a popular choice with people looking for a healthy alternative to red meat. The flesh of the salmon is very high in protein, so it should be eaten in moderation. It’s also full of Omega-3 fatty acids, vitamin B, and Potassium. Salmon may also be beneficial in reducing the risk of heart disease and aiding weight loss.

This beautiful dish is ready to eat Simply serve as a starter with Dill Sauce or serve with boiled new potatoes and dill butter for a main. Serve with German Riesling or Burgundy Chardonnay for a great wine pairing.

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