Back in the Middle Ages, there were two main ways of keeping fish for longer: smoking and curing. Gravadlax comes from the traditional Scandinavian method of preserving salmon, where the fish was salted and then buried, allowing it to cure and be kept long before refrigeration was even a possibility.

Thankfully, things have moved on a little! Today, gravadlax is made by gently curing salmon in a blend of salt and sugar, traditionally with plenty of dill. The result is beautifully silky salmon with a delicate sweetness and that unmistakable fresh, aromatic flavour from the dill.

Our traditional gravadlax is produced for us by Severn & Wye Smokery and is wonderful served simply with good bread, lemon and a mustard & dill sauce, or as part of a really lovely sharing platter.

And if you fancy something a little different, Severn & Wye also produce a fabulous Beetroot Gravadlax. As well as being delicious, it looks absolutely gorgeous on the plate, with the beetroot creating a spectrum of deep ruby, pink and salmon running through every slice.

Beetroot Gravadlax is available to order with 3 days’ notice - just ping a text to 07354 849465