Smoked Salmon Sausages

Okay, we know it sounds a bit wrong but seriously, you will love them. We make them with a mix of our own H. Forman & Son smoked and fresh Scottish salmon, blended with cream, seasoning and chives. Then we poach them so they are ready to eat.

All you need to do is warm them through in a pan with some butter before serving. They go really well with our own herb mash and lobster cream sauce.

Please Note – salmon sausages are in pork skin casings

4 Sausages

Serves 2-4

 

Fresh Scottish Salmon (FISH), London Cure Smoked Salmon [Fresh Scottish Salmon (FISH), Rock Salt, Oak Smoke], Cream (MILK), Free Range EGGS, Chives, Salt, Pepper. In Pork Casings.

NOT SUITABLE FOR PESCATARIANS

See allergens in bold capitals

 

Fry in butter with a drop of oil, approximately 5 minutes each side or until lightly coloured and warm throughout.

Chef recommends peeling off skins before cooking for best results, and they go really well with our own herb mash and lobster cream sauce!

 

Keep refrigerated. Minimum 13 days

Freezable for up to 3 months