
Gravadlax
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Smoked locally in Galloway, each Salmon fillet is cured with a blend of sea salt and demerara sugar, before cold smoking over smouldering oak chipping from Scotch Whisky casks to give it a distinct and delicate flavour.
Added to this the Gravadlax consists of an infusion of salt, sugar and dill. An original Scandinavian preparation that gives salmon a typical regional flavour.
100g Gravadlax
M
May Smith Excellent taste.