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Grav’lax (or ‘buried salmon’) is the Scandinavian or Slavic way of curing and preserving salmon.

The fillets are dry cured in salt, caster sugar and white pepper for minimum 40 hours, before being rinsed and air-dried for a further 24 hours.

This version includes beetroot for an addition of earthy flavour and wonderful colour to the salmon.

Ready to eat. Store below 5°C. Suitable for home freezing.

Ingredients: Salmon (FISH) 97.8%, Salt 1%, Caster Sugar 0.5%, White Pepper 0.3%, Dill 0.2%, Beetroot 0.2% [Allergens in capitals]

Nutritional Info per 100g: Energy 750kj/180kcal, Fat 9g of which saturates 1.7g, Carbohydrate 0.1g, Sugars <0.5g, Protein 23g, Salt 1.5g

Country of Origin: UK