Classic Dill Gravadlax – Forman & Field

Classic Dill Gravadlax

Gravadlax, or gravlax if you prefer, is a traditional Scandinavian approach of preserving fish in a mixture of salt and sugar. Read more

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Ingredients

Fresh Scottish Salmon (FISH), Salt, Sugar, Pepper, Orange, Star Anise, Dill

See allergens in bold capitals

Cooking instructions

Ready to serve.

Additional information

Keep refrigerated. Min 14 days, unopened Freezable for up to 3 months

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

“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