Beetroot & Vodka Gravadlax Packs

Indulge in a luxurious culinary experience with the elegant combination of beetroot and vodka gravadlax. This exquisite dish elevates the delicate flavors of fresh salmon with a tantalizing infusion of premium vodka and the vibrant hues of earthy beetroot. Each melt-in-your-mouth slice is a symphony of taste and texture, as the tender salmon is delicately cured and adorned with a subtle hint of vodka. The luscious beetroot tones provide a stunning contrast, making every bite a delight for the senses. Whether served as an alluring appetizer or a decadent main course, this beetroot and vodka gravadlax is the epitome of opulence and indulgence. Treat yourself to this luxurious delicacy and embark on a gastronomic journey like no other. Our Beetroot gravadlax is a ruby red and makes a fantastic centrepiece. Minimum Weight 200g Ingredients Information Scottish Salmon (Fish)(SALMO SALAR) 97%, Salt, Beetroot, Vodka, Dill, Lemon, Sugar, Cracked Black Pepper & Parsley. ALLERGENS IN BOLD - FISH Nutritional Information As a guide we recommend that this product provides Per 100g Energy 704kJ/168kcal Fat of which saturates 6.9g 6.5g Carbohydrates of which sugars 0.9g <0.1g Protein 24.7g Salt 2.53g Storage Keep refrigerated until date shown on pack. Suitable to freeze for up to 12 months. Preparation Our Gravadlax is ready to eat, simply remove from the fridge one hour before serving. Recipe Potato & dill pancakes with gravadlax. Ingredients 1 medium potato (about 250g), left whole, unpeeled 140g plain flour 2 eggs 1tbsp chopped dill 200ml milk 1/2 cucumber, sliced 1 small red onion, thinly sliced 1tsp poppy seed pinch caster sugar 1tbsp chopped dill, plus extra to serve. 2x145g packs gravadlax Method 1. Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with skin on - you'll need 150g grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well. 2. Heat a little oil in a frying pan and cook 2tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1min. Keep warm while you cook the rest. 3. Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad. Click HERE to see the original website Catchment Area Farmed in Scotland