Gravadlax, or gravlax if you prefer, is cured rather than smoked. It is a traditional Scandinavian approach of preserving fish in a mixture of salt and sugar; ‘grave’ (to bury) + ‘lax’ (salmon) = gravadlax. Expertly prepared by our artisans at H. Forman & Son Smokehouse in East London. This is the classic Swedish cure, made with fresh dill, orange and a hint of star anise. Choose from a hand-sliced pack, or go for a whole D-cut side for a stunning buffet centrepiece. Serve with our homemade Mustard and Dill Dressing; the classic gravadlax accompaniment and a glass of Balfour Skye’s Blend 2018.

Cooking Instructions

Ready to serve. Serves 8 - 10

Nutritional Information

Ingredients

Fresh Scottish Salmon (FISH), Salt, Sugar, Pepper, Orange, Star Anise and Dill.

Allergens In BOLD CAPITAL LETTERS

Storage:

Keep refrigerated. Minimum 14 days, unopened.

Can be frozen for up to 3 months For best before end: See pack for date

Weight:

900g

Supplied by:

Forman & Field

Contact Details:

H. Forman & Son,
Stour Road,
Bow Fish Island,
London
E3 2NT

Monday to Sunday: 8am - 4pm

Telephone: 

0203 601 5464 or 0208 5252 399 (GMT)

Email: 

General Information:[email protected]

Country of Origin

Scotland, United Kingdom

Package Type:

VacPak.

Disclaimer:

You should always read the label before consuming or using the product and never rely solely on the information presented here.

If you require specific advice on any TBG Ltd branded product, please contact our Customer Care Service Team by email at [email protected].

For all other international products, please contact our sales team at [email protected]

This information is supplied for your personal use only. It may not be reproduced in any way or form without the prior consent of TBG Ltd and due acknowledgement.