The recipe for our salmon crumble with hot chilli and curry, with its Indian summer flavour, will capture your senses and transport you. Are you ready for the journey?
Tasting notes :
Serve chilled between 6°C and 12°C , spread on toast, spread on fresh bread and grill for 2 to 3 min, accompany with lemon or fleur de sel.
Wild salmon flesh 57% (fish), piquillo compote (piquillos, sunflower oil, garlic), olive oil, spirit vinegar*, onion, concentrated lemon juice, fine salt, hot chilli 0.6%, seaweed (wakame), curry 0.2%.
Information in bold is for intolerant or allergic persons. May contain traces of fish.