Quality Catch
Responsibly Sourced
Easy to Cook
Average cooking time: 10 - 15 mins.
Best to pan-fried the whole Dover Sole as there are no bones in the fillets and the skeleton stays intact during and after cooking.
Rick Stein Smoked Salmon Pâté
Rick Stein Smoked Salmon Pâté
Made in Padstow to Rick's recipe, this rather moreish smoked salmon pâté is best served with crusty bread, on top of a salad or a great addition to a sharing board as a starter or light lunch.
It remains fresh for four days from day of delivery and should be consumed within 48 hours from opening. Cannot be frozen.
Jar size: 250g
Allergens & Full Ingredients
Allergens: Milk, fish, sulphites
Produced in an environment that handles sesame seeds and nuts
Full ingredients: Cream cheese, smoked salmon, lemon juice, horseradish sauce (milk, egg, mustard)