Gravadlax translates into english as 'buried salmon', referring to the way it's cured - buried underground packed with salt, sugar and aromats in a long standing traditional method. This has also been cured with Beetroot giving it a vibrant purple colour to light up any christmas canape selection.

Our smoked fish is from Brown & Forrest, a family run smokery founded in 1981 in the heart of South Somerset. Their master smokers Tim and Will use hot smoking and cold smoking methods to produce the finest smoked foods.

Salmon (Salmo Salar) (FISH) (91%), Salt, Beetroot, Orange and Dill Coating (2.58%) (Sugar, Beetroot Powder, Dried Dill, Instant Cleargel, Orange Zest, White Pepper, Orange Oil), Sugar.

For allergens see ingredients in BOLD.

Produced in a facility that handles SULPHITES, MUSTARD, WHEAT, MILK and EGG.