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Back in the Middle Ages there were 2 main ways to keep fish; smoking and curing. Gravadlax is a traditional Scandinavian method of preserving fish, which was salted and then buried, curing the fish which allowed it to be kept for a long time without the need for refrigeration. Today Gravadlax is prepared by covering the fish in a blend of salt, sugar and most often dill and allowing the fish to cure over time. As well as traditional Grav, Severn & Wye produce a delicious beetroot grav which is not only delicious to eat but looks so pretty on the plate with the spectrum of pinks running through the slices
TRADITIONAL GRAVADLAX - Salmon* (Salmo salar) (Fish) (91%), salt, dill, black pepper, sugar
BEETROOT GRAVADLAX - Salmon (salmo salar) (fish) (91%), salt, beetroot powder (2%), dill, black pepper, sugar