Weight: 150
Cured in France.
A Scandinavian delicacy, a cross between sashimi and smoked salmon. Gravlax is a recipe for fresh and raw salmon cured in salt, sugar and dill. It is traditionally accompanied with a mustard sauce and a toast of rye bread but even, on a bagel with cream cheese, it tastes marvelous.
Food Pairing:
Perfect for a starter: Cut it in thin slices and enjoy!
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2 reviews for Salmon, Gravlax with dill (Sliced)
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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