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.
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.
Expertly prepared by our artisans at H. Forman & Son Smokehouse in East London.