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), celeriac, capers, parsley, lemon juice, pasteurised mayonnaise - (rapeseed Oil (75%), water, Pasteurised EGG Yolk (7%), Spirit Vinegar, Sugar, Salt, Modified Maize Starch, Concentrated Lemon Juice, Flavouring containing MUSTARD), 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 celeriac remoulade and dill & honey mustard dressing.
Preheat oven to 200 deg C (fan assisted), remove lid and place fishcakes directly onto a baking tray and bake for approx. 15 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, upturn the pot of remoulade onto the plate, and place the fishcakes next to the remoulade (reference to the website for presentation idea!)
Store in refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing
FISH, MILK, EGG, MUSTARD, GLUTEN