Gravadlax with Beetroot & Vodka (200g)
This Russian/Scandinavian speciality has been delicately cured using rock salt, beetroot, vodka, dill, lemon and black pepper. Historically, this method of curing was important to prolong shelf life as salmon was plentiful in the summer months. In the modern-day, it is a delicacy to be enjoyed as part of an elegant brunch, or served with a mustard dressing as a stylish starter.
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Sustainably farmed Scottish salmon is cured using traditional Nordic methods, with a Russian twist. Vodka and beetroot are used, giving the salmon a vibrant purple hue and distinctive earthy flavour. Raised in crystal waters on the West Coast of Scotland, our sustainably sourced salmon is high in omega-3 and needs no preparation.
- Cooked and ready-to-eat
- Serves 2
- 200g net weight
Perfection for me is to spread a little horseradish onto some rye bread and top with a slice of the beetroot gravadlax, a Nordic treat which works well as a starter or snack.
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