Gravadlax (200g)

If you’re wondering about the origin of this word, well the word itself explains it all. “Gräva” (to dig) and “lax” (salmon).

Traditionally, fishermen would salt the salmon and then ferment it by burying it in the sand above the high-tide line. Although we no longer employ that means of production, it’s a pretty interesting story isn’t it?!

Now, salmon is “buried” in a dry marinade of sugar, salt, and dill and allowed to cure for 12 hours to a few days.

Ours are in 200g packs. Enjoy!