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Two delicious styles of Gravlax made with
Hebridean Salmon and our own unique marinades
Our Hebridean Gravlax is based on the Scandinavian delicacy of fresh salmon cured with salt, sugar, dill, lemon juice and peppercorns. To this classic preparation we have added lovage and the zest of fresh lemons to produce a Gravlax of exceptional taste and quality.
The Beetroot Cured Gravlax uses the same special marinade with the addition of fresh beetroot giving a delightfully sweet finish to the flavour and an attractive pink blush to edge of the slice.
We recommend serving both with traditional Scandinavian-style accompaniments like thinly sliced rye bread or crackerbread, pumpernickel or with buckwheat blini. Freshly toasted oatcakes are also excellent especially with a little dill sauce on the salmon. Gravlax also goes well with a mix of finely chopped capers and shallot, warm baby new potatoes dressed with mild dill sauce.
Hebridean Gravlax and Beetroot Gravlax can be stored in a refigerator for up to 14 days and should be consumed within 2 days of releasing the vacuum and always before the use-by date. Unopened packs are suitable for home-freezing.
The products listed below are available to UK addresses and include postage and packing. If you wish to view products available to non-UK addresses, please click here - additional shipping charges apply.