Side of Land-Based Silverscale Salmon Gravadlax, D-Cut (900g-1kg)

Carefully cured with dill to bring out the salmon’s natural sweetness, this gravadlax is D-cut from back to belly to show off the fish in its fullest form. Silky, tender and aromatic, it’s perfect for platters, canapés, or slicing to order for a show-stopping centrepiece.Richard and the team at Severn & Wye have been curing and smoking fish for more than 30 years. They smoke and cure traditional fare like kippers and trout, as well as making our fish pâtés and expertly smoked and cut sides of salmon and trout in the heart of the forest of Dean. They are expertly smoking and curing land-based salmon from Iceland & Norway, a sustainability gamechanger, and we are proud to be the change alongside them by promoting this farming method.