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GRAVADLAX

Scandinavia, via Sussex

Gravadlax is a wonderful alternative to smoking a fresh salmon.

Instead, the fish is cured in a marinade. For our definitive Gravadlax, we take prime salmon and immerse it in a sprightly blend of dill, salt, brown sugar and plenty of brandy.

We then leave it for the flavours to mingle and work their magic.

A Sussex take on a Scandinavian delicacy. Enjoy.

GRAVADLAX

£2.99£34.99

Gravadlax (200g) - Sliced Gravadlax (200g) - Sliced - £6.99 £9.99
Whole Side (1.2kg - 1.35kg) Gravadlax - Sliced Whole Side (1.2kg-1.35kg) Gravadlax - Sliced - £24.99 £34.99
Whole Side (1.2kg - 1.35kg) Gravadlax - Unsliced Whole Side (1.2kg - 1.35kg) Gravadlax - Unsliced - £19.99 £34.99
Mustard & Dill Sauce 125ml Mustard & Dill Sauce 125ml - £2.99 £2.99
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OUR IRRESISTIBLE RANGE

Wild, Scottish, Pacific & Organic salmon, smoked to perfection over logs of Sussex Oak.

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NEXT DAY DELIVERY

Enjoy 50 years of smoking heritage, delivered next day when you order before 3pm Monday to Thursday.

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SCOTTISH SMOKED SALMON

DELICATE SLICES OF HEAVEN

Prime salmon, traditionally dry-salted and cold-smoked over Sussex logs – just as we have for 50 years.

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SMOKED KIPPERS

SATURDAY STARTS HERE

Hot-grilled Springs’ kippers topped with a generous knob of butter, and washed down with lashings of refreshing tea. Welcome to the weekend.

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SMOKED HADDOCK

FLAKY AND FABULOUS

Gorgeous in pies, or simply flaked over a steaming pile of creamy mash, with cabbage and onion.

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ORGANIC SCOTTISH SMOKED SALMON

CAREFULLY REARED, SIMPLY SMOKED

Like all Springs’ smoked food, this organic salmon has no colourings, preservatives or nonsense.

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OUR IRRESISTIBLE RANGE

Wild, Scottish, Pacific & Organic salmon, smoked to perfection over logs of Sussex Oak.

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SMOKED TROUT

DELICATE, DISTINCTIVE, DELICIOUS

Trout could have been created for smoking. We smoke ours over Sussex oak for anything up to 24 hours.

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SMOKED COD ROE

TARAMA, OR TOAST?

Smoked gently over Sussex oak for a leisurely 24 hours, you may feel this is rather too good for cooking.

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SMOKED MACKEREL PÂTÉ

A DRAM MORE DELICIOUS

Our oak-smoked mackerel is mellowed with double cream, and then enlivened with horseradish and a good dash of whisky.

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WILD PACIFIC SMOKED SALMON

THE CALL OF THE WILD

With its gorgeous deep red-orange colour, naturally gained out in the oceans, our Wild Pacific salmon is a feast for the eye and the palate.

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SMOKED SALMON PÂTÉ

SUMPTUOUSLY SMOOTH

An indulgent pâté made from our home oak-smoked salmon, folded into cream cheese and plenty of double cream.

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OUR IRRESISTIBLE RANGE

Wild, Scottish, Pacific & Organic salmon, smoked to perfection over logs of Sussex Oak.

CLICK HERE TO BUY

SMOKED MACKEREL

A GIFT FROM THE OCEANS

Robustly flavoured and firm-textured, mackerel is a perfect partner for unhurried smoking over wisps of oak smoke.

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GRAVADLAX

SCANDINAVIA, VIA SUSSEX

Springs’ take on a Nordic delicacy: prime salmon, slowly marinated in dill, brown sugar and brandy.

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WILD SCOTTISH SMOKED SALMON

THE FINEST OF THE FINE

Tantalisingly scarce and seasonal, there is no finer salmon than wild Scottish. See if you’re in luck.

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OUR IRRESISTIBLE RANGE

Wild, Scottish, Pacific & Organic salmon, smoked to perfection over logs of Sussex Oak.

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WHOLE SMOKED CHICKEN

THE PERFECT EXCUSE FOR A PICNIC

Springs’ whole smoked chicken is oak-scented and flavoured to perfection. Just carve, serve and enjoy.

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SMOKED DUCK BREASTS

GAMEY AND OAKY

Natural fats make duck a perfect partner for smoking. All that’s required is Sussex oak, 50 years’ expertise and patience until it’s ready.

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SMOKED COD ROE PÂTÉ

LAY IT ON THICK

Fresh from our smoker, we simply season our cod roe with lemon juice and garlic. Sheer smoky moreishness, in a pâté.

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SMOKED TROUT PÂTÉ

CREAMY AND SMOKY

With trout fresh from the smoker, we add cream, horseradish and lemon juice to create this vibrant and smoky trout pâté.

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