Wild Pink Salmon Fillet (Fish) (84%)
Water
Palm Kernel Fat
Rapeseed Oil
Butter (Milk)
Dill
Salt
Rice Starch
Natural Emulsifier (Sunflower Lecithin)#
Extra Virgin Olive Oil
Black Pepper
Fish Gelatine
Lemon Extract
Turmeric
#Lecithin is used to help the sauce blend with the fish juices on cooking, it is a natural material found in many traditional food ingredients
Wild pink salmon fillets with a lemon and dill sauce.
Although great care has been taken to remove all bones, some may remain.