Charlie Bigham's Salmon en Croute440g

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Charlie Bigham's Salmon en Croute
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Salmon En Croute
Oven cook in 35 mins. Prepared with pride in my kitchen, cooked in yours. Delicate salmon layered with spinach and our creamy smoked salmon, lemon and parsley sauce, encased in light, flaky puff pastry.

    Puff Pastry (40%) (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sustainable Palm Oil, Rapeseed Oil, Butter (Milk), Salt), Salmon (Fish) (22%), Cream (Milk), Milk, Smoked Salmon (4%) (Fish, Salt, Oak Wood Smoke), Spinach, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Butter (Milk), Water, Parsley, Salt, Lemon Juice, Fish Stock (Potato, Cod (Fish), Fish Stock, Salt, Lemon Juice Concentrate, Dried Onion, Sunflower Oil, Anchovy (Fish)), White Pepper
    For allergens, including Cereals containing Gluten, see ingredients in bold

    . *Typical values as sold

    Typical valuesper 100g*
    Of which Saturates8.6g
    Of which Sugars3.2g

    Allergy advice

    • May Contain Nuts
    • May Contain Peanuts
    • May Contain Sesame
    • May also contain Nuts, Peanuts and Sesame


    • WARNING: Although we do our very best to take out all the bones, some may remain.

    Oven cook

    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 200°C/180°C fan/gas mark 6. (Be careful not to grill by mistake!)2. Remove the film, then lift the two salmon en croutes out of their wooden tray and place them directly 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 35 minutes until golden brown. If using a gas oven, cook for an extra 5 minutes.4. Make sure they're piping hot throughout and leave to stand for 2 minutes before serving.*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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