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.

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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)


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