Our Hebridean Gravlax is based on the Scandinavian delicacy of fresh salmon cured with salt, sugar, dill, lemon juice and peppercorns. To this classic preparation we have added lovage and the zest of fresh lemons to produce a Gravlax of exceptional taste and quality.
Gravlax can be simply served with thin slices of rye bread, pumpernickel, toasted oatcake or on a blini. It pairs well with a little dill sauce or soured cream with chives.
For a more elaborate starter make a potato salad with warm halved baby potatoes, chopped capers, thinly sliced shallot, mayonnaise and plenty of chopped dill and chives. On to this lay some slices of gravlax and finish with a drizzle of good olive oil and a twist of black pepper.
Hebridean Gravlax can be stored in a refrigerator for up to 14 days and should be consumed within 3 days of releasing the vacuum and always before the use-by date. Unopened packs are suitable for home-freezing.
For advice on portion sizes please refer to How Much Will I Need
For ingredients and nutritional information click here.