Rick Stein Gravadlax
A fish connoisseurs twist on a Nordic Classic.
Combining a traditional Nordic gravadlax recipe with the inspired addition of our Rick Stein Tarquin's gin, fennel and star anise creates aĀ totally unique salmon gravadlax that combines old traditional curing techniques with a modern flavour profile.
Size: 200g
After much taste testing, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Ā
'I'veĀ longĀ beenĀ anĀ admirerĀ of the SevernĀ & WyeĀ Smokery. Richard Cook is a complete expert in curing and smoking fish and it'sĀ beenĀ a pleasure to work with the SmokeryĀ to developĀ our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
Original: $26.01
-65%$26.01
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Rick Stein Gravadlax
A fish connoisseurs twist on a Nordic Classic.
Combining a traditional Nordic gravadlax recipe with the inspired addition of our Rick Stein Tarquin's gin, fennel and star anise creates aĀ totally unique salmon gravadlax that combines old traditional curing techniques with a modern flavour profile.
Size: 200g
After much taste testing, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Ā
'I'veĀ longĀ beenĀ anĀ admirerĀ of the SevernĀ & WyeĀ Smokery. Richard Cook is a complete expert in curing and smoking fish and it'sĀ beenĀ a pleasure to work with the SmokeryĀ to developĀ our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
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Description
A fish connoisseurs twist on a Nordic Classic.
Combining a traditional Nordic gravadlax recipe with the inspired addition of our Rick Stein Tarquin's gin, fennel and star anise creates aĀ totally unique salmon gravadlax that combines old traditional curing techniques with a modern flavour profile.
Size: 200g
After much taste testing, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.Ā
'I'veĀ longĀ beenĀ anĀ admirerĀ of the SevernĀ & WyeĀ Smokery. Richard Cook is a complete expert in curing and smoking fish and it'sĀ beenĀ a pleasure to work with the SmokeryĀ to developĀ our own range of smoked and cured fish under his expert guidance.' Rick
Severn & Wye Smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.
