Gravadlax Selection – Forman & Field

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

See allergens in bold capitals



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
Fat 6.7g
Saturates 3g
Carbohydrates 3.1g
Sugars 0.1g
Protein 22.9g
Salt 3.5g
Typical Values (BEETROOT) Per 100g
Energy 741kj
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
Fat 14.6g
Saturates 6.5g
Carbohydrates 5.1g
Sugars 0.1g
Protein 20.7g
Salt 3.5g

“The Gravadlax raises any meal to a higher level of enjoyment, thank you F&F for being there for us on a special occasion.”

“Notably outstanding.”

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