Beetroot Gravadlax

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A real delight for the table, this Beetroot Gravadlax is a unique twist on the traditional Nordic inspired recipe. The salmon is cured using salt, sugar, dill, and in this case, be etroot 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, Exciting enough to serve on its own, it will also make a quick and elegant canapé on crostini paired with horseradish and a squeeze of lemon. Each pack contains: 100g Serves 1+ Boneless, skin off D-Cut (cut vertically from the back to the belly) Farmed in Iceland, Norway, Scotland or the Faroe Islands. Packed in the UK Show more