L’Atelier du Cuisinier Émietté of Wild Salmon, Spicy Piquillos & Olive Oil 90g

About

An émietté is a flaked fish preparation, chunkier and lighter than rillettes. This one is 57% wild salmon, mixed with a compote of sweet Spanish piquillo peppers, 9% extra virgin olive oil, onion, lemon and vinegar, and seasoned with hot chilli, a little curry and wakame seaweed. There is no cream, so the salmon and pepper come through clearly, and the chilli gives it real warmth. 90g jar, no preservatives.

L’Atelier du Cuisinier is a small seafood cannery in Paimpol, on the north coast of Brittany, set up in 2007 by Yann Trébaol, a chef trained at the Chaptal hotel school in Quimper who spent years cooking and catering before he started preserving. He still creates the recipes himself, using fish and shellfish from the local fishery, and everything is cooked in their own workshop by a team of around fifteen, with no colourings or preservatives.

Pile it on toast or crackers with drinks, stir it through warm pasta or fill a jacket potato with it. Keep in the fridge once opened and eat within three days.

Contains fish. May contain traces of crustaceans, molluscs, milk and soya.