H. Foreman & Son has been catching, curing, smoking and preparing wild-caught Scottish Salmon since 1905, and their fish is highly sought after by the world's leading chefs. For their Gravadlax—as with all their cured and flavored salmon—their philosophy is always the same: use only the highest quality and don't overpower the fish. Here they've cured the raw salmon in a blend of salt and sugar seasoned with the perfect amount of pepper, star anise, orange and dill.
