H. Forman & Son Gravadlax Selection - Forman & Field

H. Forman & Son
Gravadlax Selection

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Classic Dill: Fresh Scottish Salmon (FISH), Salt, Sugar, Pepper, Orange, Star Anise, Dill

Beetroot: Fresh Scottish Salmon (FISH), Salt, Sugar, Beetroot.

Wasabi & Ginger: Fresh Scottish Salmon (FISH), Salt, Sugar, Wasabi, Ginger, MUSTARDSESAME Seed.




Cooking instructions

Ready to serve.


Additional information

Keep refrigerated. Min 14 days, unopened Freezable for up to 3 months

Gravadlax, or gravlax if you prefer, is cured rather than smoked. It is a traditional Scandinavian approach to preserving fish by burying it in a mixture of salt, sugar and a whole variety of natural flavours.

We use Grade One Scottish Salmon and apply three different cures: Swedish, a classic with dill and a hint of star anise; Russian, subtly flavoured with wildly coloured with beetroot; and Japanese, wasabi and ginger-infused for those who like Asian flavours. Our Mixed Selection Pack contains all three flavours, which makes it fantastic for a dinner party when guests can pick a favourite.

180g, serves 3-4
480g, serves 6-10