Salmon Mousse Terrine for 2
Hot Smoked Salmon, lemon & dill
Hot smoked salmon is flaked and folded through a smooth salmon mousse delicately flavoured with lemon and dill. Gently baked in a cast iron terrine mould and sliced ready to plate for an elegant special occasion starter.
Chef recommend serving at room temperature with toasted sourdough and dressed rocket
Salmon Fillet (62%) (Fish), Hot Smoked Salmon (31%) (Fish), Lemon (3%), Salt, Dill (1%), Cream (Milk), Egg White.
Allergen advice. For allergens, see ingredients in bold.
Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites
Remove from the freezer and remove packaging. Allow to defrost in a fridge for 10-12 hours, until completely thawed.
Please keep refrigerated and use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary.