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Sliced Gravadlax Side

Sliced Gravadlax Side

2 Reviews
Regular price

Product Code: MKGS

Regular price £0.00 Sale price £46.00
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1kg - £46.00
A whole side of traditional gravadlax, expertly cured with dill, white pepper, sea salt and sugar, then hand sliced for effortless serving. This delicately flavoured Scandinavian-style salmon is crafted using the finest fresh Scottish fish. Made f...
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Delivery From: 27/08/2025

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PRODUCT DESCRIPTION

A whole side of traditional gravadlax, expertly cured with dill, white pepper, sea salt and sugar, then hand sliced for effortless serving. This delicately flavoured Scandinavian-style salmon is crafted using the finest fresh Scottish fish.

Made from 100% Scottish salmon – never frozen and never sourced from outside the UK – each side is prepared by hand at a small independent UK smokery. The salmon is moist cured to perfection, then gently smoked over untreated wood chips using time-honoured methods that preserve its silky texture and subtle flavour.

Beautifully sliced into elegant D-shaped pieces, this gravadlax side is ideal for entertaining, grazing platters or light festive lunches. Serve with mustard and dill sauce for an authentic finishing touch.

Why You’ll Love It

- Whole side of dill-cured gravadlax, hand sliced for ease

- Made using fresh Scottish salmon – not frozen

- Delicate sweet-savoury cure with dill and white pepper

- Traditionally smoked over untreated oak chippings

- A refined centrepiece for platters or entertaining

Perfectly Pairs With

Rye bread or sourdough toast

Mustard and dill sauce or crème fraîche

A crisp white wine or dry sparkling

REVIEWS & QUESTIONS

INGREDIENTS & NUTRITION

Warning for allergens For allergens see ingredients in bold
Ingredients
Country of Origin Produced in Scotland
Typical Nutritional Information Per 100g
Energy KJ 1204
Energy kcal 288
Total Fat 15.9
of which saturates 2.5
Carbohydrate 15.2
of which sugars 15.2
Protein 22.9
Salt 4.3

STORAGE

Keep refrigerated between 0-5°C. Once open consume within 3 days. Suitable for freezing.

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