Description
Salmon (salmo salar) FISH (92%) salt, sugar, pepper, brandy, water, dill.
£9.75
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
Salmon (salmo salar) FISH (92%) salt, sugar, pepper, brandy, water, dill.
Weight | 0.230 kg |
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