Gravlax is a Scandinavian dish, Salmon, traditionally cured with Dill and a few other spices. Beetroot is used to cure our salmon gravlax, giving it a lovely colour and taste.
Salmon is available in the warmer months, and this is one way to extend its shelf life to encourage residents to enjoy the Salmon all year round. Salmon is cured with first-class rock salt, beetroot, vodka, dill, lemon and black pepper. This lovely dish is ready to eat. Serve with a dill sauce as a starter or boiled fresh potatoes and butter as the main course.
Salmon is a high-protein fish that is common with those seeking a safer alternative to red meat. Its flesh has a high protein content, so it should be consumed in moderation. Omega-3 fatty acids, vitamin B, and potassium are also abundant in them. Salmon may also help you lose weight and lower the risk of heart disease.
What Does Salmon Gravadlax With Beetroot Taste Like?
A beet cured salmon, which is amazingly easy to prepare and exceptionally wonderful to look at and consume, is freshly spiced with ginger and beet!
A salty cure yields a sweet and salty fish that is finely seasoned. The spices enhance the cure’s taste, sophistication and depth. The seasoning mix is especially suited to any spice variety you try, allowing you to create an endless number of flavours.
Frozen Fish Direct seafood is sourced from fisheries and fish farms so that it has the least ethical and environmental effect possible while also providing you with the best quality, delectable seafood you’ve come to expect from us.