Pack details
- 56g single-portion smoked salmon terrine
- Layered ribbons of cold-smoked salmon around a soft cream cheese filling
- Restaurant-style starter portion, ready to slice
How to serve
- Defrost in the fridge for 8–12 hours
- Slice into 1cm rounds with a hot sharp knife for a clean cut
- Plate on dressed leaves with lemon, capers, dill and a slice of brown bread
- Brilliant as a Christmas Day or Easter starter
Sourcing and delivery
- Made in the UK from traditionally cold-smoked Atlantic salmon
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
