Inverawe's Gravadlax is based on a Scandinavian recipe. A fantastic marinade of white wine with herbs and spices make this a light tasting classic.
After the marinade the fish is removed then dried and dusted with dill. It is not smoked. The texture is succulent and the flavours light with the lovely salmony taste coming through gently.
Inverawe Smokehouses ensure their salmon are sea reared from small independent farms where fish husbandry and low density stocking is paramount. The smoking process takes place in traditional slow curing brick kilns over real oak log fires with no additives or preservatives and definitely no shortcuts.
Inverawe Smokehouse holds the Royal Warrant for supplying smoked salmon to the Queen.
