Gravadlax, or gravlax if you prefer, is cured rather than smoked. It is a traditional Scandinavian approach to preserving fish by burying it in a mixture of salt and sugar and leaving it to cure naturally.
This traditional Russian Beetroot Cure leaves a bright pink edge, which looks stunning on the plate. The flavour of the beetroot is extra subtle, which enables you to fully appreciate the freshness and quality of the Grade One Scottish Salmon. Try serving on blinis with a little sour cream for an effortless, show-stopping canapé.
Expertly prepared by our artisans at H. Forman & Son Smokehouse in East London.