48 hour beetroot cured salmon

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This is a very delicate product - sashimi quality - for those who like the taste of the actual fish!

We cure the salmon lightly with just a little bit of sugar and salt (and a dash of vodka) - and beetroot, of course. 

We buy our salmon from Coastline Galicia fishmongers on Abbey Road, run by the Spaniard with a wonderful passion for quality fish. 

Try it on a slice of toasted Borodinsky bread with some quick cucumber pickle and a drizzle of this grassy Greek olive oil.


Size: the pack is 200 gr, already sliced by us.

How to store: put in the fridge as soon as you receive the pack and eat within 1-2 days (do-not freeze).

Allergens: 5 (for allergen descriptions please see our policy).