SALMON EN CROUTE
Delicate salmon layered with spinach and our creamy smoked salmon sauce, encased in light, flaky puff pastry.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220 °C/200°C/Gas Mark 7. (Be careful not to grill by mistake!)
- Remove the film, then lift the two salmon en croutes out of their wooden tray and place them directly on a baking tray, together with the greaseproof paper. For best results, brush the pastry with milk or whisked egg*.
- Place in the centre of the oven and cook for 22 minutes until golden brown. If using a gas oven, cook for an extra 5 minutes.
- Make sure they’re piping hot throughout and leave to stand for 2 minutes before serving.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!
-
Ingredients
Puff pastry (40%) (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, sustainable palm oil, rapeseed oil, butter (milk), salt) salmon (fish) (22%), cream (milk), milk, smoked salmon (4%) (fish, salt, oak wood smoke), spinach, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) , water, parsley, salt, lemon juice, fish stock (potato, cod (fish), fish stock, salt, lemon juice concentrate, dried onion, sunflower oil, anchovy (fish)), white pepper.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
1079kJ
258kcal2373kJ
567kcalFat
17.5g
38.5g
(of which saturates)
8.6g
18.1g
Carbohydrate
15.6g
34.3g
(of which sugars)
3.2g
7.0g
Protein
9.3g
20.4g
Salt
0.70g
1.54g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold.
May also contain nuts, peanuts and sesame.Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.
A little bit
on the side
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
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.
Something
to drink?
A buttery chardonnay or similarly smooth, dry white wine would be utterly delish with this rather
special supper.
