Charlie Bigham's 2 salmon en croutes
£6.49 (£15.46 per kg)
Delicate salmon layered with fresh spinach and our handmade creamy smoked salmon sauce, encased in light flaky puff pastry. Oven cook in 25 minutes, serves 2.
Puff Pastry (35%) (Wheat Flour, Water, Palm Oil, Butter (Milk), Rapeseed Oil, Salt), Salmon (Fish) (24%), Fresh Semi-Skimmed Milk, Spinach, Smoked Salmon (5%) (Salmon (Fish), Salt, Oak Wood Smoke), Fresh 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
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g*||per en croute*|
|- Saturates||8.4g||17.6 g|
|- Sugars||1.5g||3.2 g|
. *Typical values as sold
This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully.1. Preheat your oven to 220�C/200�C fan/gas mark 7.2. 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*.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. 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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