Succulent fresh scallops and whitefish are slow poached, shredded and then added to pureed onions, carrots, salted butter and fresh cream. A second slow cook brings all of these delicate flavors together.
The best oils are used, the vegetables are all-natural, and there is no artificial flavoring.
Makes great hors d'oeuvres on toasted bread, crackers or cucumber slices.
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