This seriously tasty smoked mackerel paté comes from Robert and Rosie Campbell-Preston's Scottish smokehouse, Inverawe. Creamy organic horseradish (made by Richard Pollen who makes our amazing pesto) gives this pâté a spiky kick, combining beautifully with the smoky mackerel. Chris, the man behind this punchy pâté recipe, spent 10 years living in India, and the Indian cuisine may be the inspiration for the wonderful fiery warmth that the horseradish brings to this pâté! The wild mackerel in this pâté is fished sustainably from January to March and October to December in the North Sea when these fabulous beautiful Omega 3 rich fish are in their prime. The fishing boats Pathway, Lunar Bow and Vigilant take the freshly caught fish back to shore then they head across to Inverawe Smokehouses where they are prepared and then smoked using oak to impart its wonderful flavour.
Robert and Rosie Campbell-Preston have been smoking fish on the banks of the River Awe since 1977. They provide us with smoked salmon, and salmon and mackerel pâtés, but that’s by the by. Robert once saw off a burglar in the middle of the night, stark naked and armed only with a fishing rod which, when he grabbed it from the shed, presumed to be an axe. Luckily he came to no harm and had no need for an actual axe. Phew. Stick with smoking the fish Robert. Please!
Smoked mackerel fillets (45.2%) (Mackerel*, Salt*, Oak & Beech Smoke*), Low Fat Soft Cheese (45.2%), Horseradish Sauce, Lemon Juice, Black pepper (* = Approved non-organic ingredient)
Dietary information: Contains Milk, Egg, Fish, Mustard
Ready to use straight from the packet, our paté should be refrigerated and used within 3 days of opening. It is suitable for freezing.