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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!
Wild smoked mackerel (contains mackerel [fish], salt, oak & beech smoke) (45.2%), Soft cheese* [milk], Horseradish sauce* (contains horseradish*, sunflower oil*, lemon juice*, cream* [milk], cider vinegar*, cane sugar*, pasteurised egg yolk*, mustard powder*, sea salt, citric acid), Lemon juice*, Black pepper*, Preservative (sodium metabisulphite) * = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold.
Ready to use straight from the packet, our paté should be refrigerated and used within 2 days of opening. It is suitable for freezing.