Gravadlax

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  • £8.50
  • Regular price
Tax included.


Gravadlax is a Scandanavian style cured salmon. We use the finest Superior Scottish salmon which we marinate using salt, lemon, dill & black pepper.

Our Beetroot gravadlax is a ruby red and makes a fantastic centrepiece.

Minimum Weight 200g

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

 

 

As a guide we recomend that this product provides Per 100g
Energy 704kJ/168kcal

Fat

of which saturates

6.9g

6.5g

Carbohydrates 

of which sugars

0.9g

<0.1g

Protein 24.7g
Salt 2.53g

 

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.

Click HERE to see the origional website

Farmed in Scotland

Customer Reviews

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Customer Reviews

Based on 9 reviews
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L
Lynne Walters
Delicious gravadlax

Wonderfully tasty salmon for a great price

H
Hilary Huckstep
Yummy gravdlax

I chop the gravdlax up using scissors and put some local made mustard and dill sauce on the plate. Butter two Crackerbreads and eat the fish using a fork. It is absolutely delicious. A delightful supper dish.

C
CM Lockwood
Totally delicious

Taste and texture great. As the slices were narrow, there was better ratio of fish to herbs than in the gravadlax I've bought from supermarkets, so it looked really attractive on the plate. I had a jar of sauce at home but the gravadlax was so good I added only the slightest touch.

A
Alan McQuillan
Delicious

Lovely gravadlax. Perfectly prepared. Balanced flavour and great value

P
Paul Rapley
mild gravlax

Lovely soft and mild best I have ever bought