Delicious Scandinavian cured salmon with dill, known as Gravadlax, actually dates back to the Middle Ages! Fishermen would preserve their fish by lightly salting it and burying it in the sand above the high tide line, with a rock marking the location. ‘Grava’ comes from the Scandinavian word meaning to dig, and ‘lax’ refers to salmon. Today, the Scandi tradition has evolved so that fish is buried in dry salt, sugar and aromatic mixtures to draw out moisture and flavour the fish. The Severn & Wye Smokery’s beautifully cured, organic salmon is the perfect pairing for bread or boiled potatoes. Slice thinly, serve with a mustard and dill sauce, and enjoy a taste of Nordic history.
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