H. Forman & Son Gravadlax Selection - Forman & Field

H. Forman & Son
Gravadlax Selection

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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

Nutritional Information

Typical Values (CLASSIC DILL) Per 100g
Energy 636kj
  152kcal
Fat 6.7g
Saturates 3g
Carbohydrates 3.1g
Sugars 0.1g
Protein 22.9g
Salt 3.5g
Typical Values (BEETROOT) Per 100g
Energy 741kj
  177kcal
Fat 9.7g
Saturates 1.6g
Carbohydrates 4g
Sugars 0.2g
Protein 18.3g
Salt 1.6g
Typical Values (WASABI & GINGER) Per 100g
Energy 979kj
  235kcal
Fat 14.6g
Saturates 6.5g
Carbohydrates 5.1g
Sugars 0.1g
Protein 20.7g
Salt 3.5g

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