Serve with melba toast or crackers for a classic, luxurious starter
Made with sustainably sourced salmon
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 in Argyll, Scotland by our friends at Inverawe, a family-owned artisan smokehouse who use RSPCE Freedom Food Assured salmon reared to the highest welfare standards.
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.
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
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