Gravadlax, or gravlax if you prefer, is a traditional Scandinavian approach of preserving fish in a mixture of salt and sugar.

Gravadlax, or gravlax if you prefer, is cured rather than smoked. It is a traditional Scandinavian approach of preserving fish in a mixture of salt and sugar; ‘grave’ (to bury) + ‘lax’ (salmon) = gravadlax. Expertly prepared by our artisans at H. Forman & Son Smokehouse in East London.

This is the classic Swedish cure, made with fresh dill, orange and a hint of star anise. Choose from a hand-sliced pack, or go for a whole D-cut side for a stunning buffet centrepiece.

Serve with our homemade Mustard & Dill Dressing; the classic gravadlax accompaniment.

Cooking instructions

Ready to Serve

Weight:

200g

Nutritional Information

Amount Per 100g 
Calories 0cal
Energy 636kj / 152kcal
Fat 6.7g
Saturates 3g
Carbohydrates 3.1g
Sugars 0.1g
Protein 22.9g
Salt 3.5g

Ingredients:

Fresh Scottish Salmon (FISH), Salt, Sugar, Pepper, Orange, Star Anise, Dill

Allergens In BOLD CAPITAL LETTERS

Allergy Advice:
Fish

Storage:

Keep refrigerated.
For best before end: see front of pack.

Shelf Life:

14 days

Can be frozen for up to 3 Months.

Serves:
3 - 4

Supplied by:

Forman & Field

Contact Details:

Forman & Field,
H. Forman & Son,
Stour Road,
Bow
Fish Island,
London
E3 2NT
Monday to Sunday: 8am - 4pm

Telephone:

0203 601 5464 or 0208 5252 399 (GMT)

Email:

General Information: [email protected]

Country of Origin
Scotland, United Kingdom

Package Type

Vacuum packed.

Disclaimer

You should always read the label before consuming or using the products and never rely solely on the information presented here.

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