Another winning combination of best smoked Salmon, with the sweet tartness of Horseradish. All we can say is... truly scrumptious!
This fishcake was awarded a Great Taste 2016 1-star Award
Pack size: 2 x 115g (230g)
Remove all packaging.
Oven Bake: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.
To maximise flavour we recommend that when oven baking from frozen, the fish cakes are first shallow fried in a little oil for one minute each side before placing in the oven.
Cooking times may vary according to oven type, ensure food is piping hot before serving.
Smoked Salmon (42%) (Fish), Potato (42%), Natural Breadcrumbs (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine], Salt, Yeast), Horseradish Sauce (Spirit Vinegar, Horseradish (34%) (Turnip, Rapeseed Oil, Water, Glucose Fructose Syrup, Sugar, Flavouring, Salt, Pasteurised Egg Yolk Powder, Thickener (Xanthan Gum), Mustard Flour, Preservative (Sodium Metabisulphite)), Spring Onion, Fresh Dill, Tabasco Sauce (White Vinegar, Red Pepper, Salt).
|per 100g (as sold)||per Fish Cake|
|of which Saturates||0.5||0.6|
|of which sugars||0.4||0.5|
Store at -18°C or below and consume within 3 months of purchase. Do not refreeze this product once defrosted.
Keep refrigerated +5°C or below. Suitable for home freezing - freeze as soon as possible after purchase, store at -18°C or below and use within one month.
For allergens, including cereals containing gluten, see ingredients in bold.
Although every care has been taken to remove bones, some small ones may remain.
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