Wasabi and Ginger Cured Salmon

Gravadlax, or gravlax if you prefer, is a traditional Scandinavian approach to preserving fish by curing it, rather than smoking it. It is a buried in a mixture of salt and sugar and left to cure naturally, before being hand-sliced in beautiful D-cut slices.

This Japanese-inspired Ginger & Wasabi cure has the most incredible, savoury flavour, which compliments the fresh Scottish salmon beautifully. We make the subtle cure ourselves, and it’s low on the heat, so even the most sensitive tastes can enjoy it.

Expertly prepared by our artisans at H. Forman & Son Smokehouse in East London.

200g

Serves 3-4

P.S. If you like gravadlax, why not try our Mixed Selection Pack?

Fresh Scottish Salmon (FISH), Salt, Sugar, Wasabi, Ginger, MUSTARD, SESAME Seed

See allergens in bold capitals

Ready to serve.

Keep refrigerated. Min 14 days, unopened

Freezable for up to 3 months