Our traditional Gravadlax. Each side is lovingly cured in a marinade based on Vodka (for curing properties), Gin, (for that lovely hint of juniper after taste), and a few secret methods & ingredients. Honey, black pepper & dill, then carved by hand into beautiful D-cut traditional slices.
No machine "wet & greasy" gravadlax here. Our Gravadlax is firm to the bite, and beautifully textured, not unlike the texture of Marrbury Salmon.
Each side, every slice, cured, carved and packed by Vincent himself.
Suitable for home freezing
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