Smoked haddock & salmon melts
Handmade Fishcake Balls — Smoked Haddock, Salmon, Spinach & Mature Cheddar Centre
A proper British fishcake, done as a ball. Smoked haddock, unsmoked haddock and salmon with wilted leaf spinach and fluffy potato, then fill each one with a rich mature Cheddar cheese sauce. They’re lightly flour-dusted, not breaded, so you can actually see the fish and spinach through the finish, then flash-fried to seal in flavour. Uncoated, rustic, and handmade.
Ingredients
Ingredients: Potato, Smoked Haddock, (16%)[Haddock (FISH), Salt, Colour (Curcumin, Paprika Extract)],
Salmon (FISH)(14%), Haddock (FISH)(14%), Cheese & Bechamel Sauce (10%),(Cream [MILK], Water,
Cheddar Cheese [MILK], Cornflour, Skimmed MILK Powder, Cornflour, Lemon Juice, Salted Butter [MILK],
BUTTERMILK Powder, Salt, White Pepper, Sea Salt), Dried Potato, Cheddar Cheese (MILK), Spinach (4.5%),
Rapeseed Oil, Shallots, Smoked Salmon(1.5%)(Salmon [FISH], Salt), Dijon Mustard (Water, MUSTARD
Seed, Spirit Vinegar, Salt), Wholegrain Mustard (Water, MUSTARD Seed, Spirit Vinegar, Salt), Sugar,
Salt, Black Pepper, Single Cream (MILK).
ALLERGY ADVICE: Allergens in the ingredients list are shown in CAPITALS. May contain traces of GLUTEN.
Cooking Instructions
from frozen
Oven bake (most even):
Preheat to 200°C / Fan 180°C / Gas 6. Place on a tray and bake for 30–35 minutes,
Ensure core temperature reaches 75°C. Cooking times may vary.
Fishcakes are a firm British favourite because they’re familiar and versatile — these just lift it with the smoked fish and the cheese centre. The light flour dusting keeps them delicate, not stodgy, and the spinach adds colour and freshness.
Serving Suggestions
Light lunch: two balls on wilted garlic spinach with lemon and a drizzle of chive crème fraîche
Sharing starter: halve them and serve with a pot of smoked paprika aioli
Main plate: with crushed new potatoes, peas and a little extra mature Cheddar sauce on the side
Comfort bowl: on creamy mash with a spoonful of parsley sauce
Pub board: with skin-on chips, pickled onion rings and tartar sauce
STORE AT -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING.
Weight / Portions
MIN NET WEIGHT
15 X 135-145g
