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Gravadlax is popular across Scandinavia – Korshag’s version has won several taste awards. Made in Sweden from Norwegian salmon, cooled and cut within 6 hours of the point of catch to ensure maximum freshness. Serve on its own with dill and mustard sauce or have on top of rye bread or crispbread. Also a delicious dinner – serve with boilt potatoes with dill and dill and mustard sauce. We like dill, a lot. This is a chilled item. Suitable for freezing.
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