2 Melting Middle Chunky Salmon Fish Cakeswith a Lemon Hollandaise Sauce
Cooking guidelines & preparation
Our Melting Middle Salmon & Lemon Hollandaise Fishcakes are best oven baked straight from your freezer. Ensure product is piping hot throughout before serving. All appliances vary, these are guidelines only.
35 mins to oven bake – 200°C/Fan 170°C/Gas Mark 6
Pre-heat the oven. Remove all packaging. Place product on a baking tray in the centre of the oven and cook for 35 minutes.
Atlantic Salmon (21%) (Fish), Cooked Potato, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Alaska Pollock (12%) (Fish), Water, Cream (7%) (Milk), Rapeseed Oil, Onion, Dried Potato, Unsalted Butter (Milk), Wheat Starch, Chives, Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt], Cornflour, Lemon Juice, Salt, Yeast, Sea Salt, Fish Gelatine, Mustard Flour, Raising Agents: Diphosphates, Sodium Bicarbonate; White Wine Vinegar, Garlic Puree, Yeast Extract, Egg Yolk Powder, Sunflower Oil, White Wine, Dextrose, Roast Shallots, Sugar, White Pepper, Cayenne Pepper, Ground Turmeric.
Allergy Advice! For allergens, including cereals containing gluten, see ingredients in bold. Caution! Although extra care has been taken to remove all bones, some may remain.
|Typical values||100g oven baked contains||Each fish cake oven baked contains|
|(of which saturates)||2.8g||3.7g|
|(of which sugars)||1.3g||1.7g|