A traditional Scandinavian salmon delicacy that makes an elegant appetizer. Gravlax is cured for three days with brandy and a delicate mixture of spices, and then lightly smoked and covered with finely chopped dill.
Already imbued with flavor it needs virtually no prepping, yet it never fails to impress dinner guests. Purists will serve with hovmästarsås—a fine dill and mustard sauce—and some rye or boiled potatoes on the side. A sprinkling of fresh dill elevates the dish to perfection.
Available in 4oz & 8oz Packs