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.
Our customers said…..:
“Who needs turkey when you have Forman and Field’s Gravadlax!?”
200g pack, serves 3-4
900g D Cut side, serves 8-10