• 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 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.

• 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 Mousse (75%) [Fish] (Smoked Salmon (Salmon [Fish], Salt), Crème Fraiche (Cream [Milk], Modified Starch, Thickener (Guar Gum), Lactic Acid, Preservative (Potassium Sorbate)), Gelatine (Fish Gelatine, Water), Lemon Juice, Dill), Roasted Salmon (18%) (Salmon [Fish], Salt), Smoked Salmon (7%) (Salmon [Fish], Salt).

Fish, Milk

Smoked Salmon Terrine

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

2. Place in the fridge and allow to defrost for 12 hours.

3. To serve in neat slices, we would recommend cutting with a serrated knife after 5 hours in the fridge and then placing back in the fridge to defrost for the remaining time.

4. Once defrosted keep refrigerated and eat within 48 hours.