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 & NutritionPreparation & StorageAllergy 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 100gper Fish cake
kCal138.9159.8
kJ587.3675.4
Protein12.113.9
Carbohydrates15.217.5
of which Sugars0.40.5
Fat4.14.7
of which Sat0.50.6
Fibre1.01.1
Sodium0.91.0
Salt2.22.6

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.