Gravadlax Sides

Indulge in the ultimate luxury with our exquisite Scandinavian style Gravadlax sides. Crafted with the finest cuts of fresh salmon, marinated using a blend of salt, lemon, dill & black pepper our Gravadlax is a true delicacy fit for any luxury dining experience.

Perfectly sliced and expertly cured, each mouthwatering bite melts in your mouth, leaving a lingering sensation of elegance and sophistication. Elevate your next meal with our Gravadlax sides, a true testament to the opulence of Scandinavian cuisine.

Treat yourself to a taste of pure luxury. Or why not try our Beetroot gravadlax which is a ruby red colour and makes a fantastic centrepiece for any occasion.

Minimum Weight 800g

Scandinavian - Scottish Salmon (SALMO SALAR) 97%, Salt, Dill, Lemon, Sugar, Pepper.

Beetroot - Scottish salmon (SALMO SALAR) Salt, Sugar, Dill, Herb, Spices, Natural Flavouring, Beetroot.

Keep refrigerated until date shown on pack. Suitable to freeze for upto 12 months.

Our Gravadlax is ready to eat, simply remove from the fridge one hour before serving.

Potato & dill pancakes with gravadlax.

Ingredients

• 1 medium potato (about 250g), left whole, unpeeled
• 140g plain flour
• 2 eggs
• 1tbsp chopped dill
• 200ml milk

1/2 cucumber, sliced

• 1 small red onion, thinly sliced
• 1tsp poppy seed
• pinch caster sugar
• 1tbsp chopped dill, plus extra to serve.
• 2x145g packs gravadlax

Method

1. Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with skin on - you'll need 150g grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.

2. Heat a little oil in a frying pan and cook 2tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1min. Keep warm while you cook the rest.

3. Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

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Farmed in Scotland