|PER 100G (RAW)||PER 500G|
Serve with scrambled eggs, sourdough toast and Champagne as the perfect Christmas brunch or or on crispbreads or blini with blob of horseradish-dill cream as a canapé.
We also like to dice the gravlax with an equal amount of diced tomato and avocado, a good squeeze of lime and some chopped dill as a sort of chunky dippy, scoopy thing.
Gravlax freezes beautifully - with one or two in the freezer, you'll always be able to pull out something special at a moment's notice. (NYE will be with us before you know it - just saying).
Suitable for freezing. Defrost overnight in the fridge. Pat dry the gravlax before slicing finely with a sharp knife.