Beetroot cured wild Pacific salmon combines the smoky richness of the salmon with the earthy sweetness of the beetroot. Handcrafted with precision, the curing process infuses the fish with a subtle tanginess.
Or choose the dill and tarragon gravlax where the combination of these aromatic herbs imparts a unique and flavourful profile. Sliced thinly and typically served with mustard sauce or a dill and tarragon-infused dressing, the gravlax offers a delightful blend of herbaceous freshness and savoury cured goodness.
Sold in packs of 100g or 250g.
Beetroot cured wild Pacific salmon combines the smoky richness of the salmon with the earthy sweetness of the beetroot. Handcrafted with precision, the curing process infuses the fish with a subtle tanginess.
Or choose the dill and tarragon gravlax where the combination of these aromatic herbs imparts a unique and flavourful profile. Sliced thinly and typically served with mustard sauce or a dill and tarragon-infused dressing, the gravlax offers a delightful blend of herbaceous freshness and savoury cured goodness.
Sold in packs of 100g or 250g.
