Salmon Gravadlax with Dill, finest organic 1kg side from the experts at Severn & Wye Smokery: it’s simply the best you will taste!
Scandinavian cured salmon with dill, known as Gravadlax, is often a shadow of its original self when found in the chill cabinet of the local supermarket. This, our new whole gravadlax made by Severn & Wye Smokery, is a revelation: it is simply superb. Like a cross between salmon sashimi (imagine it with the addition of seasoning from salt plus fresh dill) and smoked salmon minus the smoke. The picture shows it in all its glory—that green topping is of course the fresh dill. Take a bow, Severn & Wye!
Gravadlax dates back to the Middle Ages, when fishermen preserved fish by lightly salting it and burying it in the sand above the high tide line. ‘Grava’ comes from the Scandinavian word meaning to dig, and ‘lax’ refers to salmon.
Today, the Scandinavian tradition has evolved so that fish is ‘buried’ in dry salt, sugar and aromatic mixtures to draw out moisture and flavour the fish.
Severn & Wye’s experienced team employ artisanal curing methods to create this gourmet delight. Their beautifully cured, organic salmon gravadlax is prized for its deep pinkish-orange colour, firm yet tender, silky texture and delicate anise flavour.
It makes a perfect appetiser, it’s an indispensable part of any authentic smorgasbord, and a classic delight as a quick lunch or supper dish on rye bread with mustard and mayonnaise.
RRP £79. CCUK £39 including UK mainland delivery.