Gravadlax (or Gravlax) is cured, as opposed to smoked. It has been popular in Scandinavia for millenia, because people needed to preserve their primary foodstuff.  But don’t worry too much about the history or the process, just enjoy it.The salmon H. Forman & Sons uses is grade one Scottish.  It is the best they can find. We offer it direct from them, in three different cures – or a mixed selection pack – a classic with dill and a hint of star anise, a Japanese-influenced wasabi and ginger cure and a colourful, subtly flavoured Russian-style beetroot cure. Served together on a plate they look magnificent. And now, they've added an ‘adult’ selection with booze. Brilliant for parties. The G&T cure was selected by Heston Blumenthal for BA Club Class.

Storage:

• Fridge: Min 14 days 
  Freezer: Can be frozen for up to 3 months

Ingredients (depending on type, contains):
Fresh salmon, salt, pepper, dill, orange, star anise, wasabi, fresh ginger, sugar, fresh beetroot.