Spicy Tomato Sauce

Salmon, coriander, and a little seasoning coated with crispy panko breadcrumbs to make ‘proper’ fishcakes, all fish. Accompanied by a spicy tomato sauce with lilliput capers, dill pickles, Dijon mustard and chives.

Remove the outer wrap and lid covering the top of the tray. Remove the sauce and set aside as this does not need heating. Heat the fishcakes in a preheated oven for 15 minutes at 170c (fan), 190c (electric), Gas Mark 5. Ensure food is piping hot before serving. Your oven may be different to ours, so all instructions are guidelines only.
£17.00 Per Portion

Out of stock

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