Hot smoked salmon fillet (FISH), smoked haddock fillet (FISH), potato, salt, white pepper, spring onion, horseradish sauce - (water, reconstituted dried horseradish, rapeseed oil, horseradish, sugar, modified maize starch, double cream (milk), acidity regulator (acetic acid), spirit vinegar, pasteurised reconstituted dried egg, salt, dried turnip, mustard flour, preservatives (potassium sorbate, sodium metabisulphite), fennel, olive oil, onion, lemon zest, chives, panko breadcrumb (GLUTEN), EGG, MILK, flour (GLUTEN), wholegrain MUSTARD, white wine vinegar, honey, Dijon MUSTARD, fresh dill, rapeseed oil (allergens highlighted).
Salmon & Smoked Haddock Fishcakes
Crispy hot smoked salmon & smoked haddock fishcakes with a dill & honey mustard dressing.
Cook from frozen - remove film lid, place the dill dressing pot into a bowl filled with hot water, leave to defrost - preheat oven to 190 deg. C (fan assisted), place fishcakes directly onto a baking tray and bake for approx. 25-30 minutes until crispy & piping hot, place a spoonful of the dill dressing onto your serving plate, and using the back of the spoon, swoosh across the plate, place the fishcakes next to the dill dressing, and serve.
If this product has been defrosted, simply follow the oven instructions and bake for 15-20 minutes.
Store in the freezer at –18 deg C or below, use within one month of purchase.
If defrosted keep in refrigerator for up to 3 days.
FISH, MILK, EGG, MUSTARD, GLUTEN