Poached Scottish salmon, smoked haddock and cod, bound in a bechamel sauce, finished with fresh garden peas.
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.
Salmon, smoked haddock, white fish, garden peas, WHEAT flour, MILK, butter, salt, pepper, EGG, water.
All allergens are in BOLD.