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 a totally unique salmon gravadlax that combines old traditional curing techniques with a modern flavour profile.
After much taste testing, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range.
'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the smokery to develop 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.