Smoked Salmon Fishcakes Set Menu

Enjoy our Smoked Salmon fishcakes served with a mustard sauce, alongside our famous Fougasse and dessert of your choice. A perfect meal for two for any day of the week.

On the menu:
– Fougasse – garlic and parsley leaf-shaped flatbread
– Smoked Salmon Fishcakes with Mustard Sauce
– Your choice of
Crème Caramel – Traditional set vanilla pod custard with dark caramel
or
Chocolate Mousse – Indulgent, dark chocolate mousse

Fishcakes:

Fishcake (Smoked Salmon Mix (Potato (Sulphites), Shallots, Yellow Peppers, Salmon (9%) (Fish), Smoked Salmon (14%) (Fish, Salt, Smoke), Egg Yolk, Panko Breadcrumbs (Wheat flour, Sugar, Yeast, Refined salt, Dough Conditioner (Corn Starch, Salt, Vitamin C)), Whole Grain Mustard (Water, Mustard Seeds, spirit vinegar, Salt), Rapeseed Oil, Dijon Mustard (Water, Mustard Seeds, spirit vinegar, Salt), Salt, Dill, Lemon Zest, White Pepper, Nutmeg), Panko Breadcrumbs (Wheat flour, Sugar, Yeast, Refined salt, Dough Conditioner (Corn Starch, Salt, Vitamin C)), Egg Yolk, Rapeseed Oil). May contain Celery.

Mustard Sauce:

(Leek Sauce (Milk, Crème Liquid (Cream (Milk), Stabilizer (carrageenan’s)), Leeks (17%), Onions, Water, Cornflour, Salt, Garlic, Unsalted Butter (Milk), Bay Leaves),Whole Grain Mustard (12%) (Water, Mustard Seeds, spirit vinegar, Salt), Dijon Mustard (6%) (Water, Mustard Seeds, spirit vinegar, Salt))

Calories: 653kcal per half pack.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Fougasse:

Fougasse (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Cold Pressed Rapeseed Oil, Extra Virgin Olive Oil, Yeast, Fermented Wheat Flour, Salt, Rapeseed Oil, Emulsifier: Mono & Diglycerides Of Fatty Acid, Garlic Extract, Flour Treatment Agent: Ascorbic Acid), Rapeseed oil, Garlic (0.12%), Parsley (0.9%), Sea Salt (0.5%)

Garlic butter (7.41%): Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil

ALLERGY ADVICE: For allergen information, see ingredients in bold.

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Crème Caramel:

Crème Liquide (Milk), Whole Milk, Brown Sugar, Whole Egg, Pasteurised Egg Yolk, Vanilla Pod (0.3%), Water

ALLERGY ADVICE: For allergen information, see ingredients in bold.

May contain tree nuts

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Chocolate Mousse:

Double Cream (Milk) (47%), Dark Chocolate (Cocoa Mass 44.0 %, Sugar, Cocoa Butter 12.0 %, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring) (23%), Egg White, Egg Yolk, Sugar

ALLERGY ADVICE: For allergen information, see ingredients in bold.

May contain tree nuts

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Smoked Salmon Fishcakes 

Prep time: 5 minutes cook time: 20 minutes 

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. Remove sleeve and film and set the pack of mustard sauce to one side. Place fishcakes on baking tray. 
3. Place the baking tray in the centre of the oven and cook for 20 minutes, until hot in the centre of the cake. 
4. Decant sauce into microwavable container and warm up for 1 minute in the microwave (stirring halfway through) at full power or slowly heat in a saucepan on the stove.
5. Once fishcakes are done plate and serve with warm mustard sauce. 

Fougasse

Prep time: 1 minute Cook time: 10-15 minutes

In the box: Fougasse, Garlic Butter

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
2. Place the fougasse on a baking tray, reserving the garlic butter for later.
3. Heat in the oven for 10 minutes.
4. Remove from the oven, top with the garlic butter and whilst it’s hot and melting, serve.

Dark Chocolate Mousse

Ready to eat.

Crème Caramel

Ready to eat.

Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.