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We fillet and cure our small-batch Hebridean Gravadlax with a mixture of salt, demerara sugar, black pepper, lemon peel, juniper and locally-grown dill, annointed with a splash of locally produced Colonsay Vodka. It creates a deliciously moreish treat.

Hebridean Gravadlax Sliced

£6.95Price
Quantity
  • Ingredients: 

    Scottish Farmed Salmon (Salmo Salar), salt, sugar, black pepper, lemon peel, juniper, dill, vodka. 

    Please note we take the greatest care to ensure all bones have been removed... but it may be the odd one slips by. Apologies in advance if you happen to get one.

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IN SUMMER SEASON SMOKERY NORMALLY OPEN

Tue - Sat 10.30am to 12.30pm


Otherwise, just call 07493 939876 and we'll see what we can do.

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Colonsay Smokery
Scalasaig Steading

Isle of Colonsay

Argyll & Bute PA61 7YW

hello@colonsaysmokery.com

T +44 (0)7493 939876

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