The Cured Gravlax 100g Harris Smokehouse

Traditional Scandinavian Gravlax, Crafted by Experts

Experience the elegance of classic Nordic cuisine with Harris Smokehouse The Cured Gravlax 100g. This premium salmon is prepared using a traditional Scandinavian method — cured, not smoked. Each fillet is gently marinated with a dry mix of salt, sugar and dill, with a subtle dash of brandy to enhance its delicate, refined flavour. The result is luxuriously tender salmon with a silky texture and bright, fresh taste.

Crafted by a Fourth-Generation Smokehouse

Harris Smokehouse, a 4th-generation family-owned producer based in the Adelaide Hills, is renowned for its commitment to quality and traditional craftsmanship. While this gravlax is not smoked, it is made with the same attention to detail, purity and premium standards that define all Harris Smokehouse products.

Ingredients

Salmon, Salt, Sugar, Dill, Brandy.

(If you have the exact ingredient list from the packaging, I can update this for accuracy.)

Serving Suggestions

Serve thinly sliced with mustard and dill sauce

Lay over rye bread with capers and fresh herbs

Add to brunch plates with eggs, avocado and fresh greens

Create elegant canapés or grazing board selections

Pair with crème fraîche and lemon for a classic Scandinavian presentation

Storage Instructions

Keep refrigerated at or below 4°C.

Consume within 2–3 days of opening.

Can be frozen; thaw gently in the refrigerator.

Why You’ll Love It

Authentic Scandinavian-style gravlax

Silky, delicate texture

Lightly cured for clean, elegant flavour

Made using traditional methods

No artificial colours or preservatives

Perfect for canapés, brunch and entertaining

A refined, beautifully cured salmon — pure Nordic sophistication in every slice.