A spread made with salmon and kombu, a seaweed with a meaty and crunchy texture. Meaning "happiness" in Japanese, it is considered a longevity plant in Eastern tradition.
To be consumed cold on toast as an appetizer.
L’atelier du Poissonnier is a fishmonger-traiteur-cannery located in Agon-Coutainville, a small seaside resort in the Manche region. Its founder, Antoine Leclerc, passionate about cooking since childhood, creates all his recipes with 2 objectives: quality and taste. They are made without preservatives, thickeners, and with fresh products carefully selected from privileged partners.
Ingredients: cream (milk), salmon 36%, white fish (hake-pollack fillets) 15%, lemon juice 4.1%, lemon concentrate 1.5%, olive oil, kombu seaweed 0.82%, salt, gelling agent (agar-agar). Possible traces of bones.
Allergens: salmon, cream (milk), white fish
Nutritional values (per 100 g): 215.4 kcal (892.2 kJ), 17.9 g fat including 8.9 g saturated fat, 2.1 g carbohydrates including 1.5 g sugars, 11.2 g protein, 1 g salt
Storage before opening: at room temperature (avoiding hot and humid places).
Storage after opening: refrigerate (between 2° and 4°) for 3 days.
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