Salmon (salmo salar) FISH (92%) salt, sugar, pepper, brandy, water, dill.
Springs Smokery sweet cure gravadlax has been perfected over the last 30 years. Fresh fillets are cured overnight before being place in a marinade of dry dill, brown sugar and brandy for five days. After this time, the fillets are rested, sliced and coated in dill.
Out of stock