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Gravadlax, or gravlax if you prefer, is marinated rather than smoked. It is a traditional Scandinavian approach to preserving fish. We use Grade One Scottish Salmon and apply three different cures: Swedish, a classic with dill and a hint of star anise; Russian, subtly flavoured with wildly coloured with beetroot; and Japanese wasabi and ginger-infused for those who like Asian flavours. You can buy the Swedish on its own or a Mixed Selection Pack of all three – fantastic for a dinner party when guests can pick a favourite.
We also have a Gin & Tonic cured salmon that was selected by Heston Blumenthal for BA Club Class flights. It’s first class!