Gravlax is simple to prepare but it does take a bit of time - and make a mess. Best leave it to us, really. We make a curing rub out of sugar, salt, chopped dill and coarsely ground black pepper and use to coat tail pieces of raw Tassie salmon. We then wrap the fish tightly and weigh it down overnight - as it cures, it loses a bit of moisture, firming up the flesh and taking on the lovely herby sweetness of the cure.  We wipe off the excess cure and vacuum-seal it for you to slice as you need it.
Salmon, sugar, salt, dill, black pepper.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER 500G
FAT TOTAL9.6g53.6g
- SATURATED2.5g14g
- SUGARS3.4g18.8g
500g, enough for a light lunch for four or a canapé for a crowd

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.