This is the Woolworths Cured Salmon Gravlax. It contained 94% Atlantic salmon, farmed in Norway, along with salt, seasoning (spice, dill, dill extract), and sugar.
The cured salmon displayed a lighter, less vibrant red hue compared to typical smoked salmon and was presented in thin slices, with a generous coating of dill and spices along one edge. The dill contributed a distinctive aroma that was immediately noticeable.
Upon tasting, the salmon exhibited a mellow and rounded flavour profile, with the characteristic “fishy” notes significantly reduced due to the curing process. The texture was firmer than that of smoked salmon, offering a satisfying bite. Despite the prominent visual presence of dill, its flavour was subtle and aromatic rather than overpowering. A slight grittiness from the dill was detectable on the palate, but it was neither unpleasant nor detracting from the experience when thoroughly chewed.
Overall, this gravlax offered an enjoyable introduction to this Nordic dish, delivering balanced flavours and textures. It is a product worth revisiting.
This Woolworths Cured Salmon Gravlax contained 300 g. It was produced in Germany and purchased in Sydney, Australia in 2024.