A traditional Summer Isles pie made with Scottish salmon, poached with the finest broccoli in a creamy dill sauce. This tasty filling is encased in shortcrust butter pastry made with locally milled flour and glazed with free range eggs from Windy Ridge Farm.
Our large pie serves 3-4 people, and our small pie serves 1-2 people.
Allergens in bold.
Salmon (53%) (Fish), Broccoli (20%), Wheat Flour, Butter (Milk), Shortening (Vegetable Oil, Rapeseed Oil), Milk, Onion, Cream (Milk), Cornflour, Dill, Salt, Pepper, Egg.
May contain small bones