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Our succulent and fresh smoked Scottish salmon that is slowly cured in rock salt, lightly smoked in brick kilns, sliced then topped with heat treated dill weed, plus a secret method technique to our preparations methods, makes this gravadlax outstanding by anyone’s standards.
Taken from the Swedish recipe, our superior Scottish salmon is marinated in molasses and salt, then covered with Dill to create a delicious Scandinavian influenced Gravadlax. Minimum weight 900g – serves 16-18 people as a starter
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