£59.97
Instructions: Cook from frozen in a preheated fan assist oven 200°C for 30–35mins.
Pre heat baking tray first then add the wellingtons. This helps firm up the bottom of the wellington. Conventional over please add 5 mins or cook until pastry is golden brown.
Skinless, boneless Scottish smoked haddock in a rich cheese sauce with spinach and English mustard. Wrapped in a hand-made puff pastry topped with a dressing of cranberries. These deliver to the max on taste and presentation with a “look what I made earlier” appeal.
Weight 2.5 kg 12 servings
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TRADITIONAL SMOKED SALMON SLICES 
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