KEEPING THE COWS IN "COW"ICHAN SINCE 1960

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Sockeye Salmon Wellington

$9.00

25 left

Puff pastry wrapped around flaky Sockeye salmon and creamy spinach with artichokes. Just bake and serve for a decadent and impressive dinner!

One 170g piece. Frozen.

Ingredients: wild sockeye salmon, pastry (wheat flour, vegetable shortening), spinach, yogurt (whole milk, cream, skim milk powder, active bacterial culture), Parmigiano Reggiano (unpasturized cows milk, salt, bacterial culture, rennet), egg whites, artichoke hearts (quartered artichoke hearts, water, salt, citric acid, ascorbic acid), olive oil, garlic, dijon mustard (water, mustard seeds, vinegar, salt, sulphites, citric acid), lemon juice, dried onion, salt, pepper.

Contains: fish, wheat, dairy, egg, mustard.

Preparation Instructions:
Oven: Cook at 375*F for 25-30 minutes until golden brown and a minimum internal temperature of 140*F. Can broil at end for more colour.
Reduce cooking time by ~5 minutes if using a convection oven.

The Drift Meat & Seafood

When it comes to what we produce at The Drift we have a mantra: "only make what you'd be happy to serve in your own home".

To that end we source only real, quality ingredients. You won't find any preservatives or additives in our food, and always aim to go a step above by using labour-intensive ingredient preparations such as caramelizing or roasting for full flavour.

With small batch production, the attention to detail you get is going to be greater than anything being produced at scale. We are able to make sure that the taste of everything we make is consistent and exactly what you’d expect from a premium product such as ours. Small batch production preserves the quality, ensures authenticity, and helps keep us sustainable as we know exactly the amount of ingredients we need for every batch.

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