A real delight for the table, this whole side of Beetroot Gravadlax is a unique twist on the traditional Nordic inspired recipe. The salmon is cured using salt, sugar, dill, and in this case, beetroot too! Not only is it visually stunning, but the variety of ingredients that go into the process of curing this salmon will ensure it is bursting with a combination of earthy flavours from the beetroot and fresh savoury sweet taste of the curing process too.
Delicious served on its own, or it will also make a quick and elegant canapé on crostini paired with horseradish and a squeeze of lemon.
- 1kg - 1.1kg 'D' cut Smoked Salmon
- Suitable to freeze at home