You will be pleased to know there is no spade or burying involved in our Gravalax. Nevertheless it is still cured in the traditional way by compressing finest Scottish Salmon fillet in layers with dill, salt, sugar and spices. This is a real gourmet delight with a light salmon taste and a hint of dill.
Will keep for 14 days in a fridge (unopened) Suitable for home freezing. Consume within 3 months of freezing.
(Important: Always refer to use by date on the packet).
Ready to eat. Serve as a starter, canapée or indulgent main course
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