This velvety, savory delicacy is crafted using traditional Nordic techniques, gently curing the salmon with sea salt, sugar, and fresh dill before slowly cold-smoking it over several days. The result is a beautifully balanced flavor with subtle sweetness, herbal notes, and a smooth, delicate texture. We recommend enjoying Marky�s Scottish Gravlax Salmon on thinly sliced rye bread with a touch of mustard sauce for a classic and satisfying presentation.