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This dish of fresh, thinly-sliced, cured raw salmon originates from Scandinavia. Find out more, including tips on how to serve and enjoy gravadlax.
A Scandinavian speciality, Gravadlax is paper-thin, sliced fresh, raw salmon fillet that has been cured with dill, sugar, salt and coarse peppercorns.
All year round.
Eat on its own with a squeeze of lemon, in sandwiches, or just simply accompanied by salad.
Try smoked salmon.