SALMON SHANTIES
Salmon, Broccoli & Dill Fishcakes
Flaked salmon blended with creamy seasoned mash, tender broccoli and fresh dill, hand-shaped and coated in golden breadcrumbs.
Made to be crisp outside, soft and herby inside. No faff, just proper comfort food.
Ingredients
Salmon (FISH)(37%), Breadcrumb (WHEAT flour (with calcium, iron, niacin, thiamin), salt.
Broccoli (10%), Bechamel sauce [reconstituted dried skimmed MILK, butter (MILK), palm oil, salt, modified maize starch, water, yeast extract, sugar, onion extract, carrot extract, tomato flake, lovage, emulsifier (SOYA lecithin)], Rapeseed oil, cheddar cheese (MILK, potato starch), WHEAT flour (with calcium, iron, niacin, thiamin), low fat soft cheese ((MILK), skimmed MILK, cream (MILK)), salt, potassium sorbate, lactic starter culture, rennet), water, mascarpone cheese (cream (MILK)), Batter (WHEAT flour (with calcium, iron, niacin, thiamin), WHEAT starch, salt, white pepper), medium fat hard cheese (MILK, potato starch), Dill (1%), binder (WHEAT flour (with calcium, iron, niacin, thiamin), dried potato, salt, black pepper extract), lemon zest, salt, black pepper.
Allergy advice-For allergens see ingredients in CAPITALS.
Cooking Instructions
from frozen
Oven bake (best for a light finish):
Preheat oven to 220°C / Fan 200°C / Gas 7. Place on a baking tray in the centre of the oven for 25–30 minutes, turning once, until crisp and piping hot throughout.
Deep fry (for extra crunch):
Heat oil to 180°C. Fry for 10–12 minutes until golden. Drain well on kitchen paper.
Always ensure piping hot throughout before serving. Do not refreeze.
Serving Suggestions
Classic lunch plate: with a big wedge of lemon, a handful of peppery rocket and watercress, and a spoon of tartar sauce or dill mayo
With greens: buttered new potatoes and tenderstem broccoli, finished with a squeeze of lemon
Fishcake salad: serve warm on top of a chopped cucumber, tomato and red onion salad with a yoghurt-dill dressing
Comfort option: mushy peas and a few oven chips, pub-style but at home
Brunch twist: top with a poached egg and a little hollandaise
STORE AT -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING.
Weight / Portions
MIN NET WEIGHT
12 x 170g approximately
