A 200g vacuum pack of traditional Scandinavian-style gravadlax — superior Scottish salmon cured by an in-house chef using salt, sugar and dill, with a selection of complementary herbs and spices. The result has a similar taste and texture to sashimi, but with a softer, sweeter character from the cure. Sliced thin and ready to eat. The dinner-party starter that practically plates itself.
Pack details
- Net weight: 200g
- Form: sliced cured salmon, vacuum-packed
- Catch: sustainable Scottish salmon, cured in-house
- Status: ready to eat
- Storage: keep at −18°C; defrost overnight in the fridge; consume within 3 days of thawing
How to serve
- Classic plated starter: with capers, rye bread, butter and lemon.
- Brunch: on bagels with cream cheese, dill and red onion.
- Open sandwich: Scandinavian-style on rye with mustard-dill mayo.
- Salad: with new potatoes, capers and a yoghurt-and-dill dressing.
- Canapés: rolled around cucumber sticks with cream cheese.
Pair with chilled Champagne, Aquavit or a Riesling.
Sourcing and delivery
Scottish salmon cured to a Scandinavian-style recipe in-house, sliced and vacuum-packed. Dispatched frozen from our UK warehouse in insulated packaging.
