Thirty minutes in the oven and it's ready. Perfect for entertaining - Serves 4
We wrap Grade One Scottish salmon fillets stuffed with wild rice and egg in homemade puff pastry. The secret is to seal the fillet and its juices within a fine wholemeal crepe.
Fresh Scottish Salmon, Puff Pastry (Wheat flour, vegetable oil, water, starch, lemon juice, yeast extract & Salt, Wild Rice, EGGS, Parsley, Wholemeal crepes, plain flour, buckwheat flour, EGG, unsalted Butter, dill & salt. Allergens in capital letters
It contains: Eggs, Fish, Gluten, Milk
It may contain: Almonds, Brazils, Cashews, Celeriac, Celery, Crustaceans, Hazelnuts, Macadamia nuts, Mustard, Peanuts, Pecans, Pistachios, Sesame seeds, Soya, Walnuts
Minimum 2 days
|Typical values||per 100g|
|of which saturates||5.1g|
|of which monounsaturates||5.5g|
|of which polyunsaturates||2.7g|
|of which is starch||11g|
|of which is sugar||1.8g|
Pre heat the oven at 180ºC. Transfer to a greased baking tray and bake in a 180ºC oven and cook for 30-35 minutes or until golden brown. Enjoy hot or cold.
Forman & Field is the offspring of H. Forman & Son, the family-owned salmon smoking business that dates back to 1905.