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:

	per 100g	per Fish cake
kCal	138.9	159.8
kJ	587.3	675.4
Protein	12.1	13.9
Carbohydrates	15.2	17.5
of which Sugars	0.4	0.5
Fat	4.1	4.7
of which Sat	0.5	0.6
Fibre	1.0	1.1
Sodium	0.9	1.0
Salt	2.2	2.6

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.