The BEST sauce for Inverawe's smoked fish. It has a piquante that lifts every mouthful into the extraordinary.
Cured with fennel, lemon, dill and beetroot this is a beautiful
and dramatic way to enjoy salmon. Serve as a show piece starter
with salad, capers and soured cream. Simply delicious
50g per person as a starter.
Inverawe's Gravadlax is based on a Scandinavian recipe
The fresh salmon is marinated in white wine, herbs and spices. After the required amount of time in the marinade the fish is removed, dried and dusted with fresh dill. It is not smoked.
The texture is succulent and the flavours light with the lovely salmony taste coming through gently.
SUITABLE FOR HOME FREEZING (3 MONTHS)