Springs Sweet Cure Gravadlax 200g pack
Scandinavia, via Sussex
Our sweet cure gravadlax has been perfected over the last 30 years, we take fresh fillets that we then cure overnight, once ready they are placed in a marinade of dry dill, brown sugar and brandy for 5 days, turning once. After they come out of the marinade, the fillets are rested, sliced and coated in dill, then hand packed into 200g
The result a sweet cure gravadlax which is best served with our mustard and dill sauce.
Use By Date: 45 days from pack date.
Allergens: FISH
| Nutrition Information | Quantity per 100g | |
| Energy | 1111 kJ/ 267 kcal | |
| Fat (g) | 20.6 | |
| of which Saturates (g) | 3.1 | |
| Carbohydrate (g) | 1.2 | |
| of which sugars (g) | 0.7 | |
| Protein (g) | 19.3 | |
| Fibre(g) | <0.5 | |
| Salt (g) | 2.2 | |
