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 fan/gas mark 7.
- Remove the film, then lift the two en croutes out of their wooden tray and place 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 25 minutes until the pastry turns golden brown.
- Leave to stand for 2 minutes before serving. Make sure they’re piping hot throughout.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!
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Ingredients
Puff pastry (35%) (wheat flour, water, palm oil, butter (milk), rapeseed oil, salt), salmon (fish) (24%), milk, spinach, smoked salmon (5%) (salmon (fishfish), salt, oak wood smoke), whipping cream (milk), wheat flour, butter (milk), cream cheese (milk), creamed horseradish (horseradish, sunflower oil, cream (milk), vinegar, mustard flour, sugar, salt), water, lemon juice, salt, black pepper, 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
1103kJ
264kcal2316kJ
554kcalFat
19.0g
39.9g
(of which saturates)
8.4g
17.6g
Carbohydrate
13.3g
27.9g
(of which sugars)
1.5g
3.2g
Protein
9.5g
20.0g
Salt
0.58g
1.21g
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.
