Presentation: Deliver raw and frozen.

Ingredients: Norwegian Salmon, onion, garlic, creamed spinach, milk, flour salt, white pepper, white wine sauce). 

Weight: 1.2 kg (800 gram salmon, rest creamed spinach & boiled egg and pastry ) served with 150ml white wine sauce (separate pouch)

Size: approximately 30cm by length per piece (it fits well in any household conventional oven) with FAN function (see photo).

Serving:  5 to 6 persons (recommended to portion cut not more than 6 portions) 

Store: Frozen at -12℃ to -18℃ 

Shelf life: 1 year frozen (from production)

Pastry: UPGRAIN® pastry dough is like no other! It is scrumptious and has only half the carbs, 6x more fibre, 0 preservatives and are 100% natural.

Cooking Demo (Click Here):

Require to thaw for 20 to 30 minutes at room temperature prior to a "FAN" oven bake (see fan oven symbol for reference)

1. Remove pastry paper & place salmon coulibiac on baking tray
2. Bake in preheated oven 220℃ for 30 minutes
3. Then keep baking 160°C for 10 to 15 minutes
4. Let it rest for 10 mins before serving
   Bring sauce to boil & whisk while reheating, once bubbling, then serve

Discover our Signature Beef Wellington, please click here