Gravadlax, or gravlax if you prefer, is cured rather than smoked. It is a traditional Scandinavian approach to preserving fish by burying it in a mixture of salt, sugar and a whole variety of natural flavours.
We use Grade One Scottish Salmon and apply three different cures: Swedish, a classic with dill and a hint of star anise; Russian, subtly flavoured with wildly coloured with beetroot; and Japanese, wasabi and ginger-infused for those who like Asian flavours.
Our Mixed Selection Pack contains all three flavours, which makes it fantastic for a dinner party when guests can pick a favourite.
180g, serves 3-4
Ready to serve
Keep refrigerated. Min 14 days, unopened. Freezable for up to 3 months
Classic Dill: Fresh Scottish Salmon (FISH), Salt, Sugar, Pepper, Orange, Star Anise, Dill
Beetroot: Fresh Scottish Salmon (FISH), Salt, Sugar, Beetroot.
Wasabi & Ginger: Fresh Scottish Salmon (FISH), Salt, Sugar, Wasabi, Ginger, MUSTARD, SESAME Seed.
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UK Mainland
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All Orders | £4.95 |
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