Gravadlax is a cured salmon, rather than a smoked salmon. It has been the traditional Scandanavian way of eating salmon for Centuries. We cure our finest salmon with dill and fresh beetroot to give not only a wonderful looking product, but a taste sensation.
Simply serve as a starter with Dill Sauce or serve with boiled new potatoes and dill butter for a main.
Guild Of Fine Food 1 star Great Taste Award Winner 2014.
The beetroot gravadlax is cured & cold smoked so simply open & serve
Farmed Atlantic Salmon (85%), Gravadlax Mix (brown sugar 50%, dill tips 15%, dehydrated red peppers 15%, ground black pepper 15%, flavouring preparation 5%), 10% salt and sugar mix (salt 95%, sugar 5%), 4% beetroot powder, 1% natural smoke
Minimum weight 200g
The Beetroot Gravadlax will arrive with you fresh & vacuum sealed- Keep refrigerated.
Suitable For Home Freezing