Richard and the team at Severn & Wye make this pâté by combining their flakey, delicate hot smoked salmon with the lightness of cream and freshness of lemon and dill to create a smooth, light, summery pate, as good for scooping as it is for spreading.

We proudly back sustainable, responsible land-based farming methods for our farmed fish. Chalkstream have pioneered this method with their trout in the UK, and until there is a land-farmed salmon available locally, we source from innovative land-based farms, First Water and Salmon Evolution, in Iceland and Norway. Moving salmon farming away from open-nets protects the seabed and wild fish stocks, as well as providing a safe environment for the fish to thrive in. Our standard is always welfare first, proximity second, and these fish are free of the threat of lice and infection, without the need to add pesticides or antibiotics.

Salmon (Salmo Salar) (FISH) (61%), Curd Cheese(MILK) (25%), Double Cream (MILK) (12.5%), Lemon Zest, Dill, Black Pepper, Salt.

Although extra care has been taken to remove bones, some may remain.

For allergens see ingredients in BOLD.