Our beetroot gravlax is made using the finest VAR salmon. This ancient nordic technique was first developed due to price of salt at the time. Gravad lax, or "buried salmon" would be buried in a hole in the ground, covered in birch bark, water and herbs, typically dill. Thankfully nowadays techniques have moved on a bit! This beetroot cured VAR salmon has wonderful balance from the citric notes of the beetroot and lemon against the natural fat of the fish.