Beetroot Gravadlax Whole Unsliced (minimum 1.1kg)


Traditionally Cured Salmon in Whiskey, salt, sugar and Dill, Beetroot and Apple juice. Unsliced 1Kg


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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