Gravadlax


Gravadlax Gravadlax means "buried salmon" and derives its name from the original Scandinavian method of covering the sides of salmon in a preserving mixture of dill, salt, sugar and black pepper and burying them in the ground. Nowadays, sides are stacked on top of each other with layers of curing mixture in between. After several days the sides are thoroughly cured and ready to eat. With each pack of slices you will find a small sachet of sauce made from olive oil, wine vinegar, French mustard, raw cane sugar, dill weed and spices. This is the traditional accompaniment for Gravadlax. Gravadlax comes in three 225g packs of slices for ease of use and storage. Prices are UK £25.00 and Europe £30.50.
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