Smoked Trout Pate 125gms
Smoked Trout Pate
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)
|of which sugars (g)||1.1|
|of which saturates||2.9g|
|GDA (Guideline daily amount for an average adult)|
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.
Farmed in Ireland
Goatsbridge Trout Farm,
Thomastown, Co. Kilkenny
Tel: 056 7724140
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.