Weight: 150
Gravlax de Saumon à l’Aneth by Fumage du Val de Lys is a traditional Scandinavian-style cured salmon, made in France using responsibly sourced fish and time-honoured techniques. The salmon is hand-cured with salt, sugar, and dill, then thinly sliced for convenience and flavor intensity.
The result is a tender, silky texture with a delicate balance of sweetness, salt, and herbal freshness from the dill.
This gravlax is ideal for open-faced sandwiches, blinis, or salads, and makes a refined starter or apéritif option.
Serve chilled with a dollop of crème fraîche, a squeeze of lemon, or a light mustard-dill sauce. Pair with a crisp white wine like a Sancerre or a dry Riesling to complement its freshness and subtle seasoning.
Food Pairing:
Perfect for a starter: Cut it in thin slices and enjoy!
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3 reviews for Salmon, Gravlax with dill (Sliced)
Douglas Wong –
Nice gravlax, But I would personally prefer more dill
Maria Tse –
Good, tender, and convenient. Even though I personally prefer wild caught sockeye, I will repurchase this when it goes on sale
Paul C –
This is a nice gravlax – the fleh stays quite oily in the processing, and the dill adds a nice complementary flavour.
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