Hand picked Shetland salmon marinated to a 50 year old Scottish recipe with dill, sugar, spices and sea salt.

Grants Smokehouse Gravadlax, "D" cut 200g

Gravadlax (marinated salmon) is cured with dill, sea salt and unrefined brown suguar. Best cut into 'wedges' or medallions and served with dill sauce. A 200gm sliced side contains about 8 slices. Vacuum packed, the salmon will keep unopened and refrigerated for up to 18 days

 

Our award wining original recipe from Scandinavia using dill, black pepper, mustard seeds, salt, sugar and lemon juice then cured for over a week but not smoked.

Great Taste Awards comments :-
"Good thinly sliced, Good colour and gentle aroma from the cure. Good salmon which was thick and oily. It was not overly salty which was very good. The flavour of the salmon was quite mild."

Grants Smokehouse Gravadlax, "D" cut Side 1kg

Inverawe's Gravadlax is based on a Scandinavian recipe
The fresh salmon is marinated in white wine, herbs and spices. After the required amount of time in the marinade the fish is removed, dried and dusted with fresh dill. It is not smoked.
The texture is succulent and the flavours light with the lovely salmony taste coming through gently.

Taken from the Swedish recipe, John Ross's superior Scottish salmon is marinated in molasses and salt, then covered with Dill to create a delicious Scandinavian influenced Gravadlax.
 

 

Gravadlax (marinated salmon) is cured with dill, sea salt and unrefined brown suguar. Best cut into 'wedges' or medallions and served with dill sauce. A 200gm sliced side contains about 8 slices. Vacuum packed, the salmon will keep unopened and refrigerated for up to 18 days