For allergens see ingredients in BOLD:
Pastry (46%) (Wheat flour (Calcium, Iron, Niacin, Thiamine), Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier(E471)) Water, Salt, Salmon Fillet (24%)(Fish), Beetroot Smoked Salmon(12%) (Salmon (Fish), Beetroot, Beech Smoke, Salt), Cream Cheese Filling (7%)(Cream (Milk), Skimmed Milk, Salt, Lactic Acid Culture, Lemon Zest, Lime Zest, Dill, Salt, Black Pepper), Spinach Crepe (7%)( Wheat flour (Calcium, Iron, Niacin, Thiamine), Milk, Egg, Spinach), Salt, Black Pepper.

OVEN COOK: 50 mins Fan 170°C Electric 190°C Gas 5
Preheat oven. Remove sleeve and film. Brush with Egg and Cook on a baking tray in the centre of the oven. Rest for 5 minutes before serving.

Please note that, because fish and shellfish naturally vary in size, we will always adhere to the pack weights given. At times, for example, one large whole fish will be enough to make up the weight, at other times it may be two or more smaller fish; so, although the number of fish supplied may change between orders, the weight received will always remain the same. Please be aware that a description of a fish as ‘boned’ means that, although the fishmongers will have removed the bones to the best of their ability, we cannot guarantee that any piece of fish will be entirely bone-free.