Salmon Gravad Lax

• 200g packs
• Great with mustard and dill sauce
• Cured using large amounts of dill for extra flavour

Gravad as in grave, and lax as in 'what they call salmon in Scandinavia'. So gravad lax means ’salmon from the grave’ - or salmon buried in the ground, for that’s how this technique was first implemented oooh about 5,000 years ago, with the special ingredient of huge quantities of dill to act as a sort of coffin around the salmon. The dill ’cured’ the salmon and thus preserved it. Making gravad lax these days no longer requires a spade, but it still tastes delicious. Mustard & dill sauce is a favourite dressing for this fish, available in most good supermarkets. 200g packs.