COOK

Remarkable Food For Your Freezer

Scottish Salmon Triple Terrine

Serving Suggestion

Scottish Salmon Triple Terrine Gluten Free

A layered terrine of Scottish smoked salmon cooked three ways - roast flakes, smoked slices and a delicate mousse. With dill and lemon.

£10.00 Serves 8 (350g)

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Tell Me More

  • Just defrost in the fridge overnight
  • Serve with melba toast or crackers for a classic, luxurious starter
  • Made with sustainably sourced salmon

Serving:

  • Try it with a simple green salad and melba toast
  • The pepperiness of watercress or rocket makes them the perfect accompaniment
  • Try serving with a dollop of horseradish mixed with some crème fraiche

Made for us by our friends at Inverawe.

Why isn’t this made at the COOK Kitchens? Nearly everything we sell frozen we make ourselves in our kitchens in Kent and Somerset. The few exceptions are where the set-up of our kitchens doesn’t allow us to make a dish as well as we’d want to (or at all). In these cases, we find someone who cooks like we do and specialises in the dish concerned. We sell these lines under the COOK brand because they’re made exactly as we would do them ourselves, if only we could.

Inverawe Smokehouses, a great family-run business in Argyll, Scotland that specialises in traditional, slow smoking of local, sustainably-sourced fish..

How to Make Melba Toast

  • Thinly slice a French loaf (as thin as possible) and arrange on a baking tray, brush with olive oil and sprinkle with salt (or other herbs/seasoning)
  • Place in a pre-heated oven for about 5 minutes until crispy
  • Leave to cool - these can be kept in an air tight container for a couple of days

Ingredients

Smoked Salmon [Fish] Mousse (75%) (Smoked Salmon [Fish], Crème Fraiche [Milk], Modified Starch, Thickener (Guar Gum), Lactic Acid, Preservative: Potassium sorbate, Fish Gelatine (Gelatine, Water), Lemon Juice (2%), Dill), Roast Salmon Flakes (18%) [Fish], Smoked Salmon (7%) [Fish] (Salmon, Sea Salt).

Cooking Instructions

This product needs to be defrosted before serving.

1.Before defrosting remove film lid and invert the container onto a serving plate.

2.Defrost in a refrigerator overnight. Serve cold.

3.For best results cut with a serrated knife whilst slightly frozen.

4.Once defrosted keep refrigerated and eat within 47 hours.

Allergens

Fish and Milk

Nutrition

Per 100g/100ml

Energy kj 762 Energy cal 183 Protein (g) 14.4 Carbohydrate (g) 3 (of which sugars) (g) 1.5 Fat (g) 12.6 of which saturates (g) 2.1 (of which polyunsaturated) (g) 4 (of which monounsaturated) (g) 6 Fibre (g) <0.6 Sodium (g) 0.58 Salt (g) 1.45

Per Serving

Energy kj 335 Energy cal 81 Protein (g) 6.3 Carbohydrate (g) 1.32 (of which sugars) (g) 0.66 Fat (g) 5.5 of which saturates (g) 0.92 (of which polyunsaturated) (g) 1.76 (of which monounsaturated) (g) 2.64 Fibre (g) <0.3 Sodium (g) 0.25 Salt (g) 0.63

Serving Suggestion

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