PateSmoked Trout Pate 500g
Smoked Trout Pate for a Party 1/2kg
Smoked Trout Pate
A smooth and creamy smoked trout pate 500g, made with hot smoked trout and blended with cream cheese, mayonnaise and lemon juice. Packed full of flavour and a great source of omega 3. Available in a catering pack ideal for a party or if you are hooked on our delicious smoked trout paté!
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. Also at Goatsbridge we are extremely innovative, the result is not only BBQ smoked trout fillets but our unusually little jars of 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
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.