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Side of Land-Based Silverscale Salmon Gravadlax, D-Cut (900g-1kg)
Carefully cured with dill to bring out the salmon’s natural sweetness, this gravadlax is D-cut from back to belly to show off the fish in its fullest form. Silky, tender and aromatic, it’s perfect for platters, canapés, or slicing to order for a show-stopping centrepiece.
Serves 7
Side of Land-Based Silverscale Salmon Gravadlax, D-Cut (900g-1kg)
note
To guarantee availability, there are times when we’ll have to supply you with salmon which has been previously frozen, and is not suitable for home freezing. Please always check the label to confirm whether your salmon has been previously frozen.
Carefully cured with dill to bring out the salmon’s natural sweetness, this gravadlax is D-cut from back to belly to show off the fish in its fullest form. Silky, tender and aromatic, it’s perfect for platters, canapés, or slicing to order for a show-stopping centrepiece.
Richard and the team at Severn & Wye have been curing and smoking fish for more than 30 years. They smoke and cure traditional fare like kippers and trout, as well as making our fish pâtés and expertly smoked and cut sides of salmon and trout in the heart of the forest of Dean. They are expertly smoking and curing land-based salmon from Iceland & Norway, a sustainability gamechanger, and we are proud to be the change alongside them by promoting this farming method.
Salmon (Salmo Salar) (FISH) (91%), Salt, Dill, Rum, Black Pepper, Sugar.
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 622kJ |
| 148kcal | |
| Fat | 5.2g |
| of which saturates | 2.0g |
| Carbohydrates | 5.1g |
| of which sugars | <0.1g |
| Protein | 19.6g |
| Salt | 3.02g |
This product is only available on Easter delivery dates: Wednesday 1st, Thursday 2nd, Friday 3rd*, Saturday 4th, and Sunday 5th* April.
* Friday 3rd and Sunday 5th April available to Birmingham and London postcodes only.