Gravadlax, or gravlax if you prefer, is a traditional Scandinavian approach to preserving fish by curing it, rather than smoking it. It is a buried in a mixture of salt and sugar and left to cure naturally, before being hand-sliced in beautiful D-cut slices.
This Japanese-inspired Ginger & Wasabi cure has the most incredible, savoury flavour, which compliments the fresh Scottish salmon beautifully. We make the subtle cure ourselves, and it’s low on the heat, so even the most sensitive tastes can enjoy it.
Expertly prepared by our artisans at H. Forman & Son Smokehouse in East London.