A Scandinavian process which means ‘grave fish’ as in years gone by the fish was salted and buried to preserve it!

I use the same specially selected hand-reared Salmon from Scotland and prepare it with ‘Dutch Gin.’ This traditional method of salting and sugar with herbs and spices is given a twist by adding Dutch gin, or, stone jar Genevere, a ‘Gin’ made from juniper berries.

I prepare the Salmon, debone, and soaked face down in a good measure or two of Dutch Gin, covered in my own recipe of pounded juniper berries . The two sides are sandwiched together and pressed for at least three days, turning frequently. Once unwrapped I add a twist of fresh lime juice.

Compliment this delicacy with lime juice and a crunchy salad of fennel and apple. Also try our Lightly Smoked ‘Beetroot and Liquorice’ Gravad Lax.