Smoked Salmon Trio

Perfect for parties and canapés; our delicate hot and cold smoked salmons and stunning beetroot gravadlax made to Daylesford's own recipe with orange zest, dill and fennel seeds. 

We work with a traditional smokehouse on the edge of the Royal Forest of Dean, with over 30 year's experience. They source organic salmon from high-welfare British fish farms. The fish are salted by hand before being cured or gently smoked over smouldering oak. This careful, slow process results in rich, melt-in-the-mouth fish of the highest quality.

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300g

Minimum of 4 days

23016250

See ingredients in bold.

May contain bones