One pack contains 200g of beetroot cured Scottish salmon  Makes impressive starter or canapes One pack will serves four as a starter Beetroot salmon gravadlax has a striking appearance. The deep purple marbles into the mellow orange and is a feast for the eyes. The edges are thickly crusted with dill adding to the drama both taste-wise and visually. This traditional Nordic way of preserving salmon started when fishermen would salt the fillet and bury it in the sand above the high-tide line. The name \'gravadlax\' comes from the Norwegian for grave (as in headstone). This modern beetroot twist is perfect for a starter dish or party canapes. As you can see in the picture, this salmon has been \'D-cut\'. (Our fishRjumpin smoked salmon is \"long cut\" - along the fillet. D-Cut means it has been cut THROUGH the fillet - at a slant.) In case you\'re wondering, this salmon has NOT been...