Inverawe Wild Smoked Mackerel Pâté
Inverawe Wild Smoked Mackerel Pâté
Prepare to be knocked sideways by this robust Inverawe fish pâté with a touch of horseradish.
A real treat served with hot French bread, a crisp green salad and a glass of wine.
Price in GBP
£3.25
- Producer
- Ingredients
- Reviews
Robert and Rosie Campbell-Preston started Inverawe Smokehouses back in 1974 in Argyll, on the west coast of Scotland, surrounded by stunning lochs and mountains.
While the rest of the world sped up, Robert and Rosie prefer the gradual pace of traditional slow smoking. This time-honoured method allows the fish to take up a gentle and gorgeous smoky aroma in its own time. It is this full oak-smoked flavour that is distinctively Inverawe.
- Smoked Mackerel [Mackerel, Salt, Oak Smoke]
- Organic Cheese (Milk)
- Organic Horseradish Sauce [horseradish, sunflower oil, lemon juice, cream (Milk), cider vinegar, cane sugar, pasteurised egg yolk, mustard powder, sea salt, citric acid]
- Organic Lemon Juice
- Organic Black Pepper
- Perservative (Sodium Metabisulphite)
