Salmon Fillet topped with a creamy dill sauce, a splash of Lemon Juice, Mushrooms and Asparagus, all encased in puff pastry and ready to bake, This dish is very tasty. comforting and a rather impressive dish to serve. A staff favourite that can be cooked from frozen, simply oven bake until the pastry has puffed and is nice and golden! Each portion weighs 220g and there are 4 portions per order. We also have Smoked Haddock encroute ( Imperial) and Cod Encroute, see our oven ready page for more information.
ALLERGENS: WHEAT, GLUTEN, DAIRY
Salmon 38%, oyster mushrooms 3%, asparagus, dill, lemon juice, cheddar cheese, milk, cream, wheatflour, salt, pepper, sugar, rapseed oil, dried parsley. Pastry 44%: margarine, wheatflour, water, eggs, milk, salt, palm oil.
|of which saturates||7.0|
|of which sugars||14.3|
Best cooked from frozen, pre-heat your oven to 200c and place the Salmon en-croute onto a preheated baking tray. Cook in the oven for 30-35 minutes until the pastry is fully puffed and golden.