Gravlax is one of the oldest ways to preserve fish — a Scandinavian technique that cures salmon in salt, sugar and aromatics rather than smoking it. The result is something softer and sweeter than smoked salmon, with a more delicate texture and a more aromatic flavour profile.

Harris Smokehouse's version does it properly. Australian Atlantic Salmon is cured over 48 hours using craft distilled brandy from Applewood Distillery in South Australia, along with dill and white pepper. The brandy preserves and flavours simultaneously — it's traditional technique with a distinctly Australian twist.

This is ready to eat straight from the pack. Use it where you'd use smoked salmon but expect something sweeter and more fragrant. It's exceptional on toasted sourdough with a dollop of mustard and dill sauce — the classic Scandinavian accompaniment. Try it draped over poached eggs, tucked into a breakfast board, or simply eaten with good butter and a squeeze of lemon.

Softer texture, sweeter flavour, more aromatic than smoked salmon. If you haven't tried gravlax before, this is a good place to start.

100g per pack. Frozen.

Atlantic Salmon (Salmo Salar) (Fish), Salt, Sugar, Brandy, Dill, White Pepper. Contains Fish. Sodium Diacetate E262 free.