Our Gravlax is cured with the perfect ratio of sea salt and sugar and infused with the earthy flavour of fresh dill. What both the salt and sugar do is draw moisture out of the fish through osmosis to decrease the moisture level of the fish. This extends the edible life of the salmon and makes it less hospitable to microbial life.
Cured salmon looks great and taste even better. Can be sliced thinly and served as appetisers or hors d’oeuvres. Add it to your salad when you’re feeling a little extra.