PateSmoked Trout Pate 125g
Smoked Trout Pate 125g
Smoked Trout Pate
A smooth and creamy smoked trout pate 125g, made with hot smoked trout and blended with cream cheese, mayonnaise and lemon juice. Above all the pate is packed full of flavour and a great source of omega 3.
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)
For delicious recipes try Goatsbridge Trout Pate on toast or as a canape why not try this delicious trout recipe for a Moroccan Fishy Sharing Plate at your next dinner party.
Similarly find more tasty trout recipes please see our recipes section.
At Goatsbridge farm, trout is our passion. Our knowledge and experience in trout farming has been passed down through three generations. The daily catch comes from the crystal clear water of the Little Arrigle River in County Kilkenny Ireland, giving our trout a unique and Great Taste award winning taste and texture. We place a huge emphasis on quality, sustainability, eco-awareness & most importantly, customer satisfaction. Goatsbridge is a dynamic team who are extremely innovative, the result is not only BBQ smoked trout fillets but also a wonderful pate and more unusually little jars of Goatsbridge Irish Trout Caviar! Above all we love trout and we know if you give it a try you will too. Find out more about Goatsbridge Trout Farm here.
|Nutrition Information||Per 100g|
|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
Find out more about Goatsbridge Trout Farm here.
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. Find out more about trout here.