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. This product is frozen from fresh to ensure it reaches you in the best co
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 4 days
|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.