Salmon & Dill Lasagne

If you like salmon, you’ll absolutely love this. Maybe you’ll serve it as an alternative for pescatarian guests, but why bother with a meaty one? We make the pasta ourselves, blending chopped dill into the dough before rolling out the sheets, whilst the filling is made with Grade One Scottish Salmon and a white wine cream sauce. We recommend to serve with Potato Dauphinoise and some Artisan Beer.

Comes in a wooden baking tray. Pop straight in the oven for 15-20 mins and job done.

1kg, Serves 4

 

Fresh Scottish Salmon (FISH) 50%, White Wine Sauce which contains(Whipping cream (MILK), White wine (SULPHITES), Shallots, Leeks, Unsalted butter (MILK), Plain Flour (WHEAT, GLUTEN), Carrots, Garlic, Parsley, Thyme, Sage, Salt & Pepper), Pasta sheets which contains – 00 Flour (WHEAT, GLUTEN), Olive oil, Free range EGGS, Dill, Salt & Pepper), Parmesan Cheese (MILK), & Panko crumb (SOYA, WHEAT, GLUTEN) which contains- (Wheat Flour, Salt, Yeast, Enzyme, Soy Oil)

See allergens in bold capitals

Remove from plastic wrapping and place in oven at 180c for 15-20 minutes or until golden brown. Serve simply on its own or with a glass of wine

Keep refrigerated. 8 Days Unopened.

Dispatched frozen. Can be frozen for up to 3 months if cool on arrival.