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Gravadlax Cured salmon

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Gravadlax, Craigellachie 200g

Using time honoured Nordic techniques perfected over generations, we cure our trimmed , fresh fillets of North Atlantic salmon using a delicate blend of Dill, salt and sugar . The steeped fillets are allowed to cure and mature for 4 days to develop the flavour. Once cured the fillets are topped with a Scandinavian herb coating of Dill, peppers and lemon oil then sliced in the traditional D shape.

For information about ingredients and allergens please view the label image above.