Gravadlax - or gravlax - was first made by Scandinavian fishermen, who preserved the salmon they caught by salting the fish and burying them in the sand. All we do is replace the sand with a salt-and-sugar mixture, which draws the moisture out of the fish and ‘cooks’ it, leaving behind firm and sweet, slightly salty flesh.
 
To give it an original and interesting twist, we have added beetroot and dill.  The beetroot adds a real earthy tone as well as giving a wonderful visual effect.