Bighams – delicious handmade meals for two
salmon en croute
Delicate salmon layered with fresh spinach and our handmade, creamy smoked salmon sauce, wrapped in light, flaky puff pastry.
- ingredients
- nutritionals
- how to cook
- a bit on the side
- reviews
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Ingredients
- Puff pastry (37%)
- Fresh salmon (26%)
- Smoked salmon sauce (26%)
- Creamy spinach (11%)
Puff pastry: wheat flour, water, sustainable palm oil, butter, rapeseed oil, salt.
Smoked salmon sauce: fresh milk, fresh cream, smoked salmon (17%), creamed horseradish, wheat flour, butter, fresh lemon juice, salt, white pepper.
Creamy spinach: spinach (80%), cream cheese (16%), black pepper.
Creamed horseradish: horseradish, sunflower oil, cream, mustard flour, acetic acid, salt, sugar, preservative (sodium metabisulphite*).
*Don’t worry, this just stops the horseradish from changing colour.Allergy information
This recipe contains fish, gluten, milk and mustard. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.
WARNING: Although we do our very best to take out all the bones, some may remain. -
Typical values per 100g * per 1/2 Pack * Energy 1011 kJ/243 kcal 2275 kJ/547 kcal Protein 9.5 g 21.4 g Carbohydrate 14.3 g 32.2 g (of which sugars) 1.5 g 3.4 g Fat 16.4 g 36.9 g (of which saturates) 3.5 g 7.9 g Fibre 0.9 g 2.0 g Salt 0.7 g 1.6 g (of which sodium) 0.30 g 0.68 g *Typical values as sold.
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How to cook
1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
2. Remove the film and place the two en croutes with their greaseproof paper on a baking tray. For best results, brush the pastry with milk or whisked egg*.
3. Place in the centre of the oven and cook for 25 minutes until the pastry turns golden brown.
4. Leave to stand for 2 minutes before serving.
Be careful, they’ll be hot. Make sure they’re piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!
Serve it with...
New potatoes with lashings of butter are a must, along with some steamed, green peas or beans, or a green salad with a light, citrusy dressing.
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GLAZED CARROTS AND SUGAR SNAP PEAS
(Serves 2)
3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice
1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.
2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.
3. Season well with salt and freshly ground black pepper and toss together until the butter melts. Serve with plain boiled rice and Charlie Bigham's Salmon En Croute.
Something to drink?
A buttery chardonnay or similar smooth, dry white wine would be utterly delish with this rather special supper.
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Reviews
Here's a taste of what people are saying about our salmon en croute.
> Click here to tell us what you think
"We have had various products from your range, but this was our first try at the Salmon en Croute. It was excellent! Particularly liked the combination of the spinach and the creamy sauce. Will certainly have this again and again."
Tony Cox
"This is a great combination and all the ingredients feel top quality. "
Deniz Ozger
"I tried your Salmon en Croute and, my God… it was just wow… absolute heaven on earth. Would have it again."
Zareen Mumtaz
GLAZED CARROTS AND SUGAR SNAP PEAS
(Serves 2)
3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice
1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.
2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.
3. Season well with salt and freshly ground black pepper and toss together until the butter melts. Serve with plain boiled rice and Charlie Bigham's Salmon En Croute.