Smoked Salmon Gravad Lax - Brandy Cured w/ Dill HUON (Australia)
A traditional Scandinavian-style delicacy, the gravadlax origins stem from the Middle Ages when fisherman salted their salmon and fermented it by burying it in the sand above the high tide line.
‘Grav’ in Scandinavian means ‘grave’ or ‘to dig’ and that, combined with ‘lax’ meaning salmon, literally translates to buried salmon.
Rest assured our salmon has not been buried in sand but rather carefully marinated for up to three days in brandy, dill and spices to produce a show-stopping product that arrives sliced and ready to dazzle guests at any occasion.
Please store within 0c - 5c. Once opened, warp well and use within 3 days.