Sliced Salmon Beetroot Gravadlax
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- One pack contains 200g of beetroot cured Scottish salmon
- Makes impressive starter or canapes
- One pack will serves four as a starter
Beetroot salmon gravadlax has a striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes. The edges are thickly crusted with dill adding to the drama both taste-wise and visually. This traditional Nordic way of preserving salmon started when fishermen would salt the fillet and bury it in the sand above the high-tide line. The name 'gravadlax' comes from the Norwegian for grave (as in headstone). This modern beetroot twist is perfect for a starter dish or party canapes.
As you can see in the picture, this salmon has been 'D-cut'. (Our FishRJumpin smoked salmon is "long cut" - along the fillet. D-Cut means it has been cut THROUGH the fillet - at a slant.) In case you're wondering, this salmon has NOT been smoked. The cure comes from when the salmon fillet is rubbed with a mixture of salt, sugar, and often crushed pepper. The salt draws out moisture, while the sugar balances the flavour.
Gravadlax, gravlax, gravad lax — spell it as you like, it's the Scandinavian way with cured salmon.
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Product Details
- One pack contains 200g of beetroot cured Scottish salmon
- Makes impressive starter or canapes
- One pack will serves four as a starter
Beetroot salmon gravadlax has a striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes....
- One pack contains 200g of beetroot cured Scottish salmon
- Makes impressive starter or canapes
- One pack will serves four as a starter
Beetroot salmon gravadlax has a striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes. The edges are thickly crusted with dill adding to the drama both taste-wise and visually. This traditional Nordic way of preserving salmon started when fishermen would salt the fillet and bury it in the sand above the high-tide line. The name 'gravadlax' comes from the Norwegian for grave (as in headstone). This modern beetroot twist is perfect for a starter dish or party canapes.
As you can see in the picture, this salmon has been 'D-cut'. (Our FishRJumpin smoked salmon is "long cut" - along the fillet. D-Cut means it has been cut THROUGH the fillet - at a slant.) In case you're wondering, this salmon has NOT been smoked. The cure comes from when the salmon fillet is rubbed with a mixture of salt, sugar, and often crushed pepper. The salt draws out moisture, while the sugar balances the flavour.
Gravadlax, gravlax, gravad lax — spell it as you like, it's the Scandinavian way with cured salmon.
- Farmed
- Cured
- Scotland
