Sliced Salmon Beetroot Gravadlax

• 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.