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 (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
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||7.8g||16.3 g|
|- Sugars||2.3g||4.8 g|
. *Typical values as sold
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!
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