Beetroot Gravadlax 100g pack

Beetroot salmon gravadlax has a striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes. Our 100g packs of Gravadlax are cured and smoked by Severn and Wye fishery. Following a unique yet traditional method of smoking fish creating that distinctive smoked taste. Gravadlax is smoked Salmon cured with salt, sugar, beetroot and dill. Beetroot gravlax is a flavorful and colorful delicacy that can make a great addition to a festive Christmas spread. The earthy and slightly sweet taste of the beetroot pairs perfectly with the rich and buttery flavor of the salmon, creating a delicious and unique dish. When serving beetroot gravlax for Christmas, it is important to consider the flavors and textures of the other dishes on the menu. The vibrant color of the gravlax makes it an eye-catching addition to any holiday table, and it can be served as an appetizer or as part of a main course. To complement the rich and savory taste of the gravlax, consider pairing it with a creamy dill sauce or a tangy mustard sauce. In terms of wine, a crisp and dry white wine such as a Chardonnay or a Sauvignon Blanc can be a great choice to accompany the beetroot gravlax. The acidity and citrus notes in the wine can help to balance the richness of the salmon and enhance the flavors of the dish. For accompaniments, consider serving the beetroot gravlax with thinly sliced rye bread, pickled onions, capers, and fresh lemon wedges. These additions can add texture and brightness to the dish, creating a well-rounded and satisfying culinary experience for your Christmas gathering.