Succulent flakes of poached prmium Scottish salmon and smoked salmon in a creamy sauce with sauted leeks, topped with buttery mashed potato.
Great Taste Gold Award
Taste of the West Silver Award
Potato, salmon (25%), vegetable stock (water, onion, carrot, leek, celery tomato puree, thyme, parsley, bay leaf, pepper), leek, onion, double cream, smoked salmon (5%), butter, lemon juice, garlic, parsley, Dijon mustard, corn flour, fennel seed, sea salt, pepper.
For best results cook from frozen.
Appliances vary and times given are a guide for conventional ovens. These may need to be reduced if using a fan assisted oven. Preheat oven to 190oC/375oF/Gas Mark 5. Remove sleeve and film lid. Place on a baking sheet in the centre of the oven and heat for 50-55 mins. Ensure piping hot before serving.
Contains fish, celery, dairy products.
Every effort is made to remove all the fish bones but we cannot guarrentee the dish will be bone-free