cured Scottish salmon with dill

Gravadlax – to order


Packed full of flavour, traditionally cured in the Scandinavian method

Available on backorder

Product Description

Traditionally cured in the Scandinavian method – Sustainably farmed Scottish salmon cured with salt, sugar and dill, compressed and matured for 2-3 days.

Full of lasting flavour and lovely alternative to smoked salmon or trout

Try served with a salad including Kiwi fruit.

100g  vacuum packed (sliced)

Available to order only, unless we currently have stock in our chill counter

You may also like…

  • Original round

    Rye Crispbread – Peter’s Yard