PatePate for a Party 0.5kg

Product Description

Smoked Trout Pate for a Party 1/2kg

Weight0.5kg
Quantity
Price/0.5kg12.00
TOTAL 12.00+ Shipping
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Product Description

Smoked Trout Pate

Available in a catering pack ideal for a party

Ingredients:

Smoked trout (barbequed) – 50%
Creamed cheese – 25%
Mayonnaise – 25% (Rapeseed oil 78%), free range pasteurised Egg and Egg Yolk (7.9%), water, spirit vinegar, sugar, salt, lemon juice, flavouring, antioxidant (Calcium Disodium EDTA), Paprika Extract)
Lemon juice

Pate for a Party 0.5kg was last modified: December 21st, 2018 by Daniel Sliwa
Nutritional Information
Nutrition Information
Per 100g
Typical Values
Energy (KJ) 792
Energy (Kcal) 190
Protein (g) 16.1
Carbohydrate (g) 2.2
of which sugars (g) 1.1
Dietry Fibre <0.5
Salt 1.5g
Fat 13.0g
of which saturates 2.9g
GDA (Guideline daily amount for an average adult)
Calories 2000kcal
Sugars 90g
Fats 70g
Saturates 20g
Salt 6g
Pate for a Party 0.5kg was last modified: December 21st, 2018 by Daniel Sliwa
Storage

Keep refrigerated at 0ºC to 4ºC  until ready to use.
Refrigerate after opening and use within two days of opening.
Not suitable for home freezing.
This product is fully prepared and ready for you to enjoy.

Pate for a Party 0.5kg was last modified: December 21st, 2018 by Daniel Sliwa
Sourcing

Farmed in Ireland
Goatsbridge Trout Farm,
Thomastown, Co. Kilkenny
Tel: 056 7724140

Pate for a Party 0.5kg was last modified: December 21st, 2018 by Daniel Sliwa
Serving Suggestion

Please see our recipes section

Pate for a Party 0.5kg was last modified: December 21st, 2018 by Daniel Sliwa
Smoking Process

Smoked Trout

There are two methods of making smoked fish, by cold smoking and by hot smoking.
Cold smoking means curing fish by smoking at an air temperature not higher than 33°C.
Hot smoking means curing fish by smoking at a temperature of 70-80°C at some stage in the process in order to cook the flesh.
Hot smoked fish products do not require further cooking before consumption.

Pate for a Party 0.5kg was last modified: December 21st, 2018 by Daniel Sliwa