OUT OF STOCK

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.

Sliced – Diagonally cut to give full flavour and visual profile across the fillet.

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

Ingredients: Salmon (FISH) 97.8%, Salt 1.1%, Caster Sugar 0.6%, White Pepper 0.3%, Dill 0.2%

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