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Charlie Bigham's 2 salmon en croutes 420g

£6.49 (£15.46 per kg)

Quantity:

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Product Summary

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.

Ingredients

Puff Pastry (34%) (Wheat Flour, Water, Sustainable Palm Oil, Rapeseed Oil, Salt, Butter (Milk)), Salmon (22%) (Fish), Fresh Semi-Skimmed Milk, Spinach, Smoked Salmon (5%) (Fish), Fresh Cream (Milk), Butter (Milk), Cream Cheese (Milk), Wheat Flour, Creamed Horseradish (Horseradish, Sunflower Oil, Cream (Milk), Vinegar, <STRONG>Mustard Flour, Sugar, Salt), Water, Lemon Juice, Salt, Ground Black Pepper, Ground White PepperFor allergens, including Cereals containing Gluten, see ingredients in bold

Nutrition

Typical values per 100g* per 1/2 pack*
Energy 1067kJ 2241 kJ
Energy 256kcal 537 kcal
Fat 16.9g 35.5 g
Of which
- Saturates 7.8g 16.3 g
Carbohydrate 16.4g 34.5 g
Of which
- Sugars 2.3g 4.8 g
Protein 9.2g 19.3 g
Salt 0.78g 1.64 g

. *Typical values as sold

Oven Cook

From Chilled
This recipe is made with 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!

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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