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Ocean Wise Recommended - Picture this: decadent, creamy spinach filling atop a wild sockeye salmon portion, which is all encased by a flaky puff pastry. The creamy filling bastes the salmon to perfection while baking “en croute.” We are proud to make this Ocean Wise recommended wellington by hand right here in Richmond. Just bake and serve!
Ingredients: Puff pastry [enriched wheat flour (wheat), canola oil shortening, modified palm oil, modified palm kernel oil shortening, water, salt, soya lecithin(soy), sodium propionate, potassium sorbate, artificial flavor, lemon juice powder, artificial colour], Sockeye salmon (fish), Artichoke dip[artichokes, spinach, water, cream cheese(milk), milk ingredients, cheese parmesan(milk), onion, sour cream(milk), canola oil, wheat flour(wheat), nacho cheese(milk), corn starch, salt, sodium citrate, lactic acid, sodium phosphate, colour, anticaking blend, sea salt, crushed garlic, modified corn starch, chili flakes].
Contains: Wheat, Soy, Fish, Milk.
1. Preheat your oven to 400°F (350°F for a convection oven).
2. Place the frozen wellingtons onto a baking sheet lined with parchment paper. For best results, brush the tops with an egg wash for an extra golden crust
3. Place sheet on the top shelf of your oven. Cook for 30 - 40 minutes, or until golden brown and internal temp reaches 165°F.
5. Let rest for 5 minute before serving. Enjoy!