Sloe Gin Imperial Salmon Gravadlax – 500g – 550g Net Weight Serves 6-8

Our sublime Imperial Gravadlax is generously marinated in sloe gin with orange zest, juniper berries, dill and a pinch of coriander. Once it has absorbed the beautiful flavours, it is then dusted with more juniper, orange zest, dill and black pepper for a truly exceptional eating experience.

Lovingly prepared by our professional experts, the process is not to be rushed and the dish takes a little time to mature which means they are in limited supply.

Gravadlax is a Nordic dish consisting of salmon which is cured using salt, sugar and dill. Other flavours and ingredients are then added; in this case with our premium sloe gin.

It is cold-cured, not smoked and was originally cured by burying underground, which is literally what the word gravadlax means; salmon buried underground.

Using a whole royal centre cut of salmon, it offers a generous starter for 6-8 people. Left uncut so that the flavours can continue to infuse, simply slice as little or as much as you wish.

When slicing, we recommend using a D-cut method. Slice from the top of the salmon down to skin at a slight angle, trimming off the skin underneath as you go. The slices look like a little like the letter D.

Enjoy with a small squeeze of lemon and a smidgen of black pepper along with some fresh brown bread,  rye bread, such as pumpernickel, or go all out and make melba toast.

Fridge life 6 days.

No artificial colours or flavours.

The Upper Scale are based at the UK's largest fish market, Billingsgate Market in London, where our expert buyer, with over twenty years experience, has access to a wide variety of quality fish. We also have representatives at all major ports in the UK, buying our fish direct from day boats and sustainable stocks.