Features
Weight
100g
Specie
Scottish Salmon Swedish Gravlax Cure
Provenance
Small Artisan Production
Region
Scotland
Preparation
Sashimi Cut
Gravadlax, Swedish, Sashimi Cut, 100g
This Swedish Gravadlax in sashimi-cut format represents the peak of Scandinavian curing tradition, offering a buttery, fragrant and delicately seasoned salmon experience. Made from superior-grade salmon fillets, the fish is cured using a time-honoured mixture of salt, sugar, dill and subtle aromatics that gently draw moisture from the flesh while infusing it with characteristic Nordic flavour. The curing process enhances the salmon’s natural sweetness, resulting in a velvety, tender texture that is further highlighted by the refined sashimi-style slicing. Sashimi-cut gravadlax offers remarkable delicacy, making it ideal for refined presentations such as canapés, elegant starters, minimalist Nordic plates or sushi-style dishes. Its clean, fresh profile pairs beautifully with mustard-dill sauce, lemon, capers, rye bread, crisp salads, pickled vegetables and herbs such as chives, dill or parsley. It also shines in fusion menus—roll it into maki, serve atop rice bowls, layer it into bao, or incorporate it into modern canapé selections. The subtle sweetness and aromatic dill flavour make it particularly suited to brunch dishes, eggs, potato salads, sour cream, pancakes and charcuterie boards. The 100g pack offers premium portioning perfect for gourmet entertaining or stylish home dining. With its melt-in-the-mouth texture, elegant seasoning and traditional Scandinavian character, this Swedish Gravadlax brings finesse, freshness and understated luxury to every dish.
Read more£7.91
Features
Weight
100g
Specie
Scottish Salmon Swedish Gravlax Cure
Provenance
Small Artisan Production
Region
Scotland
Preparation
Sashimi Cut
Description
With up to 30,000 wild salmon caught in a single season, the fishery on the River Severn is one of the most significant in the country. Alongside the River Wye, these two bodies of water are synonymous not only with wild salmon, but also with elver and eel. The founder of Severn & Wye spent a childhood fishing with his father, this prompted him to launch the Severn & Wye Smokery, housed between the two rivers, just outside the Forest of Dean. Initially selling only smoked wild salmon and smoked eel, the smokery has now expanded to also offer a large range of produce.
In 1999, the company relocated to a more modern, purpose-built fish processing plant in Westbury-on-Severn; in 2007, the original site was also completely renovated, investing mainly in the equipment used. Today, both locations are fully EEC-approved, and follow strict BRC Higher Level Accreditation regulations. This ensures their customers an extremely high quality of produce.
The store is currently located at The Barn at Severn & Wye, next-door to the original site. On the ground floor, you can find the fish market, chef’s larder, café and gift shop, with a large restaurant and theatre-style kitchen on the first floor.
