Dill + beetroot trout gravadlax

Trout is an expensive fish, so if you’re splashing out, you may as well choose a recipe that takes time and care but gives you an impressive result. Beetroot brings both colour and flavour to this beautiful fish, and the mustard sauce takes it to a whole new level. Try the mustard sauce with the Whisky-cured Hot-smoked Salmon, or even on hot new potatoes. Traditionally, gravadlax is made with salmon in Nordic countries for celebrations and special occasion