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Salmon - Atlantic Salmon Gravlax - Pialligo Estate

Salmon - Atlantic Salmon Gravlax

The perfect hors d'oeuvre or light appetizer.
What is the difference between Smoked Salmon and Gravlax?
Gravlax is a cured, un-smoked salmon, that is very similar to lox. The three basic ingredients are salt, sugar and dill (lots and lots of dill). Every Gravlax is a little different, we finish our Gravlax with Dill and Pepper only. You will find some Gravlax have one or more of the following ingredients: juniper berry, horseradish, pepper and aquavit. 


100% Australian Atlantic Smoked Salmon 


Atlantic Salmon - Huon Aquaculture
Sea Salt - Olsson's Sea Salt
Raw Sugar - Bundaberg Cane Sugar
White Peppercorn - Vietnam

Dill - Australia



Why do we only use HUON salmon?

Based at the southern tip of Tasmania, where the mighty Huon River meets the Great Southern Ocean, HUON Premium Tasmanian salmon are reared and nurtured by some of the finest, and most innovative practitioners globally. Unique climatic conditions so prevalent in this wilderness, provide for a near perfect life. The water is clean, pristine and unspoilt. It is quite literally a paradise.

Whilst the conditions are heaven sent, the staff at HUON are also blessed; with passion, knowledge, flair, and a dedication to each other rare in this day and age. This style is practiced from the top down of this vertically integrated company. The end result is salmon with rewarding texture, luscious colour, and succulent flavour.




2017 - Sydney Fine Food Awards - Gold Medal for Cold Smoked Salmon

2017 - Sydney-  Australian Gravlax , Salmon - GOLD MEDAL - 92.67/100  points
2017 - Hobart - Australian Gravlax, Salmon Product - SILVER MEDAL 




2015 - Hobart- Australian Gravlax , Salmon - SILVER MEDAL 

2014 - Sydney - Australian Gravlax , Salmon - GOLD MEDAL - 91.62/100 points
2014 - Sydney - Australian Gravlax , Salmon - BRONZE MEDAL - 79.62/100 points

 2014- Sydney - Australian Gravlax, Salmon -SILVER MEDAL - 84.25/100 points

 2014 - Sydney - Australian Gravlax , Salmon - CHAMPION 


2013 - Hobart - Australian Gravlax , Salmon - GOLD MEDAL
2013 - Hobart - Australian Gravlax , Salmon -  CHAMPION









A Star Entree on your dinner table! 

Using only the best HUON Tasmanian Salmon, we cure the salmon in a marinade of dill, white peppercorns, cane sugar, and sea salt.
For many years we have resisted producing a gravlax, but we tried this recipe and we found it irresistible!
The Gravlax Salmon is best served as an appetiser, thinly sliced or diced into 1cm square cubes. Traditionally served with a Mustard & Dill Sauce, but use very sparingly, if at all, as the flavour of the gravlax is so delicate that you don't want to overpower it.


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