Gravadlax

Experience the ultimate in luxury with the divine taste of Scandinavian style gravadlax. This timeless delicacy is the epitome of sophistication, carefully crafted with high-quality salmon, herbs, and a touch of sea salt for the perfect balance of flavor. Every bite exudes a velvety texture that will tantalize your taste buds and leave you craving for more. This culinary masterpiece is not just a dish, but a symbol of opulence, fit for the most discerning palates. Indulge in the richness of Scandinavian style gravadlax and elevate your dining experience to new heights of luxury. Gravadlax is a Scandinavian style cured salmon. We use the finest Superior Scottish salmon which we marinate using salt, lemon, dill & black pepper.

Indulge in a luxurious culinary experience with the elegant combination of beetroot and vodka gravadlax. This exquisite dish elevates the delicate flavors of fresh salmon with a tantalizing infusion of premium vodka and the vibrant hues of earthy beetroot. Each melt-in-your-mouth slice is a symphony of taste and texture, as the tender salmon is delicately cured and adorned with a subtle hint of vodka. The luscious beetroot tones provide a stunning contrast, making every bite a delight for the senses. Whether served as an alluring appetizer or a decadent main course, this beetroot and vodka gravadlax is the epitome of opulence and indulgence. Treat yourself to this luxurious delicacy and embark on a gastronomic journey like no other. 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.

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