St James Smokehouse Smoked Salmon : Gravadlax (114g)

Rich in flavour and given the superb marriage of dill and salmon, is perfect for any occasion. Using only the finest Sustainable Scottish Salmon, they hand cure each fillet with a blend of pure sea salt and Demerara sugar, and then naturally cold smoke the salmon over smouldering oak chippings. Each fillet is carefully trimmed by hand to remove 100% of the dark meat, thinly-sliced and then vacuum sealed for freshness.