Hot Smoked Salmon & Horseradish
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Smoked salmon and potato fishcakes with horseradish. This fishcake was awarded a Great Taste 2016 1-star Award Pack size: 2 x 115g (230g) |
Ingredients & Nutrition | Preparation & Storage | Allergy Advice | |||||||||||||||||||||||||||||||||
Ingredients: Smoked Salmon (44%), Potato, Breadcrumbs [Wheat Flour, Salt, Anti-caking Agent: E535, Yeast], Horseradish Sauce [Horseradish 30%, Rapeseed Oil, Spirit Vinegar, Water, Sugar, Single Cream, Free Range Dried Whole Egg, Salt, Xanthan Gum, Mustard Flour], Spring Onion, Fresh Dill, Tabasco sauce [White Vinegar, Red Pepper, Salt]Nutritional Information:
Cooking From Frozen: SHALLOW FRY: Put a small amount of oil into a frying pan and bring up to heat. Cook on a low to moderate heat for approx. 20 minutes turning occasionally. OVEN BAKE: Brush liberally with cooking oil and place on an ovenproof tray, put into an oven preheated to 200°c and cook for approx 35-40 mins. ENSURE FOOD IS PIPING HOT THROUGHOUT BEFORE SERVING Storage From Frozen: Store in a freezer and consume within 3 months of purchase. Once thawed - do not re-freeze. Allergy Advice: Contains Dairy, Egg, Mustard, Gluten and Fish. Bone Caution: Although every care has been taken to remove bones, some small ones may remain. |