Cruscana Smoked Salmon Pâté 100g
- One 100g glass jar of Cruscana smoked salmon pâté (beurre de saumon fumé), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge and finish within two days. No need to store it chilled
- Spread on thin toast or rye with a squeeze of lemon, or stir through hot pasta with a splash of the cooking water
- A jar serves two as a starter, or a few more as canapés
The French call it beurre de saumon fumé, smoked salmon butter, but it's a smooth smoked salmon pâté: a third smoked salmon by weight, blended with milk and butter and seasoned with paprika.
We'll be honest: with a side of smoked salmon, a blender and some cream cheese you could make something like this yourself. The point of the jar is that it waits in the cupboard, unrefrigerated and unbothered, for the evening someone turns up with a bottle and there's nothing to put out. It's made by the family firm Denise and Gilbert Jouneau started outside Paris in 1965 (crackers not included).
Put it out with its stablemates, the lobster and shrimp pâtés, and you have a canapé board in three lids. If you'd rather have the salmon in slices, our FishRJumpin smoked salmon is long-sliced and ready to lay out.
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Product Details
- One 100g glass jar of Cruscana smoked salmon pâté (beurre de saumon fumé), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge and finish within two days. No need to store it chilled
- Spread on thin toast or...
- One 100g glass jar of Cruscana smoked salmon pâté (beurre de saumon fumé), smooth and spreadable
- Ambient: keep it in the cupboard until you open it, then in the fridge and finish within two days. No need to store it chilled
- Spread on thin toast or rye with a squeeze of lemon, or stir through hot pasta with a splash of the cooking water
- A jar serves two as a starter, or a few more as canapés
The French call it beurre de saumon fumé, smoked salmon butter, but it's a smooth smoked salmon pâté: a third smoked salmon by weight, blended with milk and butter and seasoned with paprika.
We'll be honest: with a side of smoked salmon, a blender and some cream cheese you could make something like this yourself. The point of the jar is that it waits in the cupboard, unrefrigerated and unbothered, for the evening someone turns up with a bottle and there's nothing to put out. It's made by the family firm Denise and Gilbert Jouneau started outside Paris in 1965 (crackers not included).
Put it out with its stablemates, the lobster and shrimp pâtés, and you have a canapé board in three lids. If you'd rather have the salmon in slices, our FishRJumpin smoked salmon is long-sliced and ready to lay out.
- Cooked
- France
