Smoked Gravlax Cure 100g

sold by Smoky Brae

In stock

Product code: 104-SB_SGC_100

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Cure your own delicious SMOKY salmon using our uniquely blended smoked cure mix.

Smoked sea salt & sugar.


Smoky Brae’s Smoked Gravlax Cure is handcrafted in Scotland by a kilted Highlander. The sea salt & demerara sugar have been traditionally cold smoked low and slow using a secret blend of hardwoods to achieve an amazing SMOKY cure mix to make delicious smoky GRAVLAX. See below for gravlax recipe.

Ingredients: Smoked Sea Salt, Smoked Demerara
Allergens: None

Smoky Gravlax Recipe:

1 x fillet of very fresh salmon with skin (recipe below based on 450g fillet)
50g Smoked Gravlax Cure to each 450g of fish
Bunch of fresh dill

1. Pat your fish dry and place cut side down in a suitable dish (ceramic or glass is perfect) around the same size of your salmon
2. Throughly mix the smoked gravlax cure and sprinkle 25g of the mix onto the skin rubbing in gently and evenly
3. Flip the fish over and repeat with 25g of cure on the cut side
4. If using dill (recommended) press this into the fish
5. Cover dish with cling film and leave to cure for 48-72 hours (48 hour minimum), turning every 12 hours
6. Remove from dish, discard the liquid, rinse the salmon under cold water and slice very thinly
7. Enjoy!