This half pound of St James Smokehouse’s Gravadlax is fresh, rich in flavour and, given the superb marriage of dill and salmon, is perfect for any occasion.
Sliced & silkiness on the tongue is the first thing you feel, then a rich buttery, salmon taste with just a lacing of sweet smoke. Flown in from the best producer in Scotland, this buttery salmon is scotch cured and smoked using oak, as opposed to fruit woods.
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