This hand-cured gravadlax salmon makes a striking British centrepiece for festive first courses. Each fillet is hand salted and marinated for over 24 hours with mustard, orange, fennel and dill, then finished with beetroot essence for a vibrant colour.
this delicious Gravadlax Salmon has been produced by hand at every stage. From the careful selection of premium, firm, graded fish to the hand filleting and hand salting, each fillet is cured to a secret recipe that has taken years to develop.
The Gravadlax is lightly salted with a sugar and salt combination, brushed with mustard, coated generously with freshly chopped, orange, fennel and dill and left to marinade for a minimum of 24 hours. Once the gravadlax has been cured we add an extra special beetroot essence to intensify the colour - meaning it's just as delicious as it looks. Serve this salmon with with an orange-based salad with a sprinkle of toasted pine nuts and dill sour cream sauce
Starting from the very best single source, sustainability is a fundamental aspect of how the fish is smoked and caught, meeting excellent standards of fish welfare and aquaculture.
Weight: 200g
