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The Inverawe Smokehouses is a small, independent family business owned by Robert and Rosie Campbell-Preston, who have been smoking fish on the banks of the River Awe in the Argyll hills since 1977. They only source their salmon from farms that adhere to the highest fish husbandry practices, where the fish swim in fast-flowing currents to keep them healthy and lean. Most mass-produced smoked salmon is smoked for just a few hours in new-style kilns; at Inverawe, the fish is slowly smoked the traditional way for 48 hours in old brick kilns over oak log fires, which results in fish with a delicate texture and full-bodied flavour. Each side is checked by hand before getting the seal of approval from the fish smoker. Even the Queen loves Inverawe - she granted the smokery Her Majesty The Queen's Royal Warrant in 2002! All our organic farmed fish is organically certified and sourced from the UK wherever possible, if sourced from outside the UK it will be certified by the relevant organic body.
Smoked salmon* (contains salmon [fish]*, salt) (49%), Curd Cheese*(whole milk*, lactic culture (vegetarian rennet)), Lemon juice*, black pepper*
* = produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold.
Nutritional Information per 100g/ml
Energy (kJ): 632.0
Energy (kcal): 151.0
Protein (g): 15.9
Carbohydrate (g): 2.5
of which sugars (g): 0.9
Fat (g): 15.9
of which saturates (g): 2.4
Salt (g): 2.1
Ready to use straight from the packet, our paté should be refrigerated and used within 2 days of opening. It is suitable for freezing.