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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, whether served on its own or with a mustard and dill or a horseradish sauce.

Hebridean Gravadlax Fillet

  • 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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