Gravadlax, Organic, Inverawe (100g) | Abel & Cole

Gravadlax, Organic, Inverawe (100g)

£6.99
(£6.99 per 100g)
Organic
-
1
+
It may sound like a character in an Edward Lear poem, Gravadlax is actually something sublime that belongs firmly on your plate. Swedish for 'cured salmon', this Gravadlax is cured to a Scandinavian recipe in dill, salt, pepper and sugar. Inverawe's gravadlax is just a bit snazzier than the plain Jane smoked. A wonderful flavour on its own, it can be served with a sauce on the side.
Read More Read Less
Producer

The Inverawe Smokehouse is a small, independent family business owned by Robert and Rosie Campbell-Preston, who have been smoking fish on the banks of the River Awe in the Argyll hills since 1977. They only source their salmon from small RSPCA-approved independent organic farms that adhere to the highest fish husbandry practices, where the fish swim in fast-flowing currents to keep them healthy and lean. Most mass-produced smoked salmon is smoked for just a few hours in new-style kilns; at Inverawe, the fish is slowly smoked the traditional way for 48 hours in old brick kilns over oak log fires, which results in fish with a delicate texture and full-bodied flavour. Each side is checked by hand before getting the seal of approval from the fish smoker. Even the Queen loves Inverawe - she granted the smokery Her Majesty The Queen's Royal Warrant in 2002.

Ingredients

Organic salmon (95%), Sea salt (2.5%), Organic sugar (1.5%), Organic dill (0.5%), Organic black pepper (0.5%) (* = approved non-organic ingredient) Dietary information: Contains Fish

Nutrition

Nutritional Information per 100g/ml Energy (kJ): 641.0 Energy (kcal): 153.0 Protein (g): 21.3 Carbohydrate (g): 2.4 Fat (g): 6.5

Storage & prep

Keep refrigerated.

You might also like to try...

Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop