Beetroot Gravadlax D-Cut (100g)

£8.25

Traditionally Cured Salmon in Whiskey, salt, sugar and Dill, Beetroot and Apple juice. D-cut by Hand 100g

Description

Why not Try our Beetroot Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour, then gently placed in our very own freshly made Beetroot and Apple juice. The wow factor for a dinner party. ALLERGEN FISH

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