Smoked salmon paté 125g – serves four
Not really a pate at all, this traditional British recipe should be called ‘potted smoked salmon’.
We use the amazing ‘London Cure‘ from W&F Fish.
This dish comes in a handy glass jar, which re-seals for even longer freshness.
Begs to be spread on hot brown toast – no butter required.
Salmon (fish), unsalted butter (milk), white pepper, Kashmiri chili powder, salt
See ingredients in bold. Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.