Sliced Salmon Beetroot Gravadlax

Beetroot salmon gravadlax has a striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes. The edges are thickly crusted with dill adding to the drama both taste-wise and visually. This traditional Nordic way of preserving salmon started when fishermen would salt the fillet and bury it in the sand above the high-tide line. The name 'gravadlax' comes from the Norwegian for grave (as in headstone). This modern beetroot twist is perfect for a starter dish or party canapes.

As you can see in the picture, this salmon has been 'D-cut'. (Our fishRjumpin smoked salmon is "long cut" - along the fillet. D-Cut means it has been cut THROUGH the fillet - at a slant.) In case you're wondering, this salmon has NOT been smoked. The cure has come