Smoked Salmon Sausages – Forman & Field

Smoked Salmon Sausages

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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.


See allergens in bold capitals


Cooking instructions

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!


Additional information

Keep refrigerated. Minimum 13 days Freezable for up to 3 months

Nutritional Information

Typical Values Per 100g
Energy 1064kj
Fat 20.6g
Saturates 8.3g
Carbohydrates 1.1g
Sugars 0g
Protein 17.4g
Salt 1.5g

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