Description
Poached Scottish salmon, smoked haddock and cod, bound in a bechamel sauce, finished with fresh garden peas.
Heating instructions
Remove foil and place your pie on a baking tray into a preheated oven.
From chilled: 200° - 180°C fan - 355° F - Gas mark 4 for 20 minutes
From frozen: Defrost thoroughly in the fridge and follow instructions from chilled.
Ingredients and allergens
Salmon, smoked haddock, white fish, garden peas, WHEAT flour, MILK, butter, salt, pepper, EGG, water.
All allergens are in BOLD.