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FOR INDIVIDUAL WELLINGTONS: Remove from bag and bake the Beef Wellington in the wooden tray in a pre-heated oven on a heated baking tray at 170c (fan-assisted) for 15-20 minutes FOR THE LARGE BEEF WELLINGTON: Remove from bag and bake the Beef Wellington in the wooden tray in a pre-heated oven on a heated baking tray at 180c (fan-assisted) for 25-30 minutes
A sumptuous terrine of smoked and fresh salmon with a rich seam of succulent langoustine
White wine (SULPHITES)
The outer layer trimmings from Step 4 are perfect blitzed for use in pates
Min MILK 20%
Gin & Tonic Royal Fillet 200g Other Smoked & Cured Fish FOR INDIVIDUAL WELLINGTONS: Remove fromThis G&T version of our classic Royal Fillet is sensational. A boneless fillet of Grade One Scottish Salmon is cold smoked, then infused with juniper and lemon. The dry, zesty notes compliment the deep, rich salmon flavours perfectly. Succulent, melt in the mouth, heaven. The Royal Fillet makes for an exceptional starter. Expertly smoked and prepared by our artisans at H. Forman & Son Smokehouse in East London. Available in 200g or 400g portions.
