The Salmon en croute is frozen upon arrival. It can be put straight in the freezer and will take a day to defrost when taken out. Make sure to defrost fully before cooking. Brush well with an egg wash. Cook at 175 degrees (fan assisted oven) for 50 minutes and then drop the temperature to 160 degrees (fan) for an additional 45 minutes. Serving Suggestion: Serve with a fresh Parsley Sauce or a fresh Lemon & Dill Sauce.
