Our trio of smoked pâtés is perfect for entertaining, featuring a classic mix of smoked salmon, smoked mackerel and smoked trout. Using gentle hot smoking, each pâté brings a unique element to your feast. These make for easy canapés served on our mini oatcakes with fresh herbs and a glass of bubbly.

Our smoked fish is from Brown & Forrest, a family run smokery founded in 1981 in the heart of South Somerset. Their master smokers use both hot and cold smoking methods to produce our gorgeous range, from traditional hot and cold smoked salmon and trout to British classics like whole and half kippers, mackerel, pates and haddock for fish pies.

Smoked Mackerel Pâté:
Smoked Mackerel (Mackerel, Salt) (Scomber Scombrus) (FISH) (80%), Cream Cheese (Full Fat Cheese Base (MILK), Permeate, Salt, Modified Tapioca Starch, Stabiliser, Starter Culture), Lemon Juice, Horseradish Sauce (Water, Rapeseed Oil, Dried Horseradish (9%), Sugar, Salt, Acidity Regulator (Acetic Acid), Skimmed MILK Powder, Stabiliser (Xanthan Gum), Dried EGG Yolk, MUSTARD Flour, Preservative (Sodium METABISULPHITE)).

Oak Smoked Salmon Pâté:
Smoked Salmon (Salmon, Salt, Sugar) (Salmo Salar) (FISH) (80%), Double Cream (MILK), Horseradish Sauce (Water, Rapeseed Oil, Dried Horseradish (9%), Sugar, Salt, Acidity Regulator (Acetic Acid), Skimmed MILK Powder, Stabiliser (Xanthan Gum), Dried EGG Yolk, MUSTARD Flour, Preservative (Sodium METABISULPHITE)), Salt, Sugar, Lemon Juice.

Oak Smoked Trout Pâté:
Smoked Trout (Trout, Salt) (Oncorhynchus Mykiss) (FISH), Double Cream (MILK), Horseradish Sauce (Water, Rapeseed Oil, Dried Horseradish (9%), Sugar, Salt, Acidity Regulator (Acetic Acid), Skimmed MILK Powder, Stabiliser (Xanthan Gum), Dried EGG Yolk, MUSTARD Flour, Preservative (Sodium METABISULPHITE)), Salt, Lemon Juice.

For allergens see ingredients in BOLD.