Classic Dill Gravadlax
Gravadlax, or gravlax if you prefer, is a traditional Scandinavian approach of preserving fish in a mixture of salt and sugar.
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Description
“Who needs turkey when you have Forman and Field’s Gravadlax!?”
Gravadlax, or gravlax if you prefer, is cured rather than smoked. It is a traditional Scandinavian approach of preserving fish in a mixture of salt and sugar; ‘grave’ (to bury) + ‘lax’ (salmon) = gravadlax. Expertly prepared by our artisans at H. Forman & Son Smokehouse in East London.
This is the classic Swedish cure, made with fresh dill, orange and a hint of star anise. Choose from a hand-sliced pack, or go for a whole D-cut side for a stunning buffet centrepiece.
Serve with our homemade Mustard and Dill Dressing; the classic gravadlax accompaniment.
200g pack, serves 3-4
900g D Cut side, serves 8-10 -
Ingredients
Fresh Scottish Salmon (FISH), Salt, Sugar, Pepper, Orange, Star Anise, Dill
See allergens in bold capitals
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Cooking instructions
Ready to serve.
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Storage & shelf life information
Keep refrigerated. Min 14 days, unopened
Freezable for up to 3 months
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Nutritional Information
Typical Values Per 100g Energy 636kj 152kcal Fat 6.7g Saturates 3g Carbohydrates 3.1g Sugars 0.1g Protein 22.9g Salt 3.5g
