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Inverawe Scottish Beetroot Gravadlax

Product Description

This beautiful Inverawe Scottish Salmon is cured with fennel, lemon, dill and beetroot, making it a showstopping starter or hors d'oeuvre. Sliced, frozen, 100g.

Accompany it with a bowl of crème fraiche, capers and lemon zest, or perhaps a selection of mustards or a dish of thinly sliced preserved lemons.

Ingredients: Scottish farmed salmon, beetroot, sugar, salt, black pepper, coriander, cloves, nutmeg, dill.

The Inverawe Smokehouse is a family-run business established in 1974 by Robert & Rosie Campbell-Preston. Nestled at the foot of Ben Cruachan in the coastal waters off Argyll and the Shetland Isles in Scotland.  in the  Inverawe uses time-honoured traditions to bring us their beautiful range, Inverawe salmon is smaller, leaner and less fatty with good texture While the rest of the world has sped up, our supplier prefers the more gradual pace of slow smoking, using a traditional, old fashioned smokehouse.