Hot Smoked Salmon and Horseradish
- Product Information
Another winning combination of best smoked Salmon, with the sweet tartness of Horseradish. All we can say is... truly scrumptious!
- Cooking Guide
Oven Bake: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.
To maximise flavour we recommend that when oven baking from frozen, the fish cakes are first shallow fried in a little oil for one minute each side before placing in the oven.
Cooking times may vary according to oven type, ensure food is piping hot before serving.
- Nutrition Data
Smoked Salmon (42%) (Fish), Potato (42%), Natural Breadcrumbs (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine], Salt, Yeast), Horseradish Sauce (Spirit Vinegar, Horseradish (34%) (Turnip, Rapeseed Oil, Water, Glucose Fructose Syrup, Sugar, Flavouring, Salt, Pasteurised Egg Yolk Powder, Thickener (Xanthan Gum), Mustard Flour, Preservative (Sodium Metabisulphite)), Spring Onion, Fresh Dill, Tabasco Sauce (White Vinegar, Red Pepper, Salt).
- Recipe Ideas
From Frozen - Store at -18°C or below and consume within 3 months of purchase. Do not refreeze this product once defrosted.
From Chilled - Keep refrigerated +5°C or below. Suitable for home freezing - freeze as soon as possible after purchase, store at -18°C or below and use within one month.