Gravadlax with Dill (200g)
Only the best Scottish salmon is cured using traditional Nordic methods, giving the fish it’s distinctive yet delicate flavour. Raised in crystal waters on the West Coast of Scotland, our sustainably sourced salmon is high in Omega-3 and needs no preparation.
This Scandinavian speciality has been delicately cured using rock salt, 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.
- Cooked and ready-to-eat
- Serves 2
- 200g net weight
If I am working late and sleeping in, I often make myself a gravadlax and potato salad brunch. This is as easy as it sounds. I get good quality shop-bought potato salad. I then layer on a few slices of the gravadlax (60/70g is enough), I chop some capers and add a squeeze of lemon. Quick, easy and a luxury treat after a lie in.
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