Flaked Smoked Salmon Trout and Hake tossed in dill seasoned rice, scattered with egg and softened onion.
Smoked Salmon Trout, Hake, Salt, Pepper
Sauce: Cream, Eggs, Sauteed Onion Rings, Peas, Fennel, Lemon Zest, Salt, Pepper
Cow's Milk, Egg
Made in kitchen using nuts.
Defrost and heat (lid on) at 160ºC for 20-30 minutes, stir occasionally until heated through.
Delicious with a generous squeeze of lemon juice.