Biting into a toasted bagel smeared with cream cheese topped with fresh dill and lox is a heavenly experience. Or wait, is that smoked salmon on your bagel? Hold on, perhaps it's Gravadlax. Okay, so you know it's some form of pink salmon, but can you tell the difference? 

A Scandinavian-style salmon, Gravadlax is cured with sugar, salt, and dill - rather than a salt brine - then prepped with a seasoning that often includes juniper berry, pepper, and aquavit. The spices add a bit more flavour to the cured salmon than regular smoked salmon.

Huon Tasmanian Gravadlax Smoked Salmon (0.9-1.1kg)