Charlie Bigham's 2 salmon en croutes
£5.19 (£12.36 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.
|Typical values||per 100g*||per 1/2 pack*|
|- Saturates||7.8g||16.3 g|
|- Sugars||2.3g||4.8 g|
|. *Typical values as sold|
Preparation & Storage
- Delicious with a simple salad or your favourite veg
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 keep flat…Keep in a fridge that's below 5°C. It's at its very best when cooked from fresh. If you do plan to freeze it, do it on the day you bought it and make sure you eat it within a month, defrosting it fully before cooking.…For use by date, see top of pack.
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