Gravadlax D-Cut Sliced (1kg)


Traditionally Cured Salmon in Whiskey, salt, sugar and Dill. D-cut by Hand 1kg


Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour. The perfect appetizer, we recommend a fresh sauvignon blanc with that. ALLERGEN FISH

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