H. Forman & Son
Gravadlax Selection

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Give us a call on 020 3601 5464

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Delivered by: 04/12/2020.

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Ingredients

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.

 

Allergens In BOLD CAPITAL LETTERS

 

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. You can buy the Swedish on its own or a Mixed Selection Pack of all three – fantastic for a dinner party when guests can pick a favourite.