Hot Smoked Trout and Watercress Squiche™
Chalk stream trout from Hampshire, gently smoked with a special blend of botanicals and wood chips, sits on a bed of fresh watercress from Alresford, the home of British watercress, all nestled within our delicious custard of free-range eggs, organic cream and milk, and mature cheddar cheese; sensational!
“Had one for dinner and it was absolutely delicious!”Stuart M, HaslemereFree-range EGG, WHEAT flour (calcium carbonate, iron, niacin, thiamin), unsalted butter (MILK), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Goodwood Semi Skimmed MILK, Goodwood Double Cream (MILK), Butlers Country Estate Hot Smoked Trout (12%), cheddar cheese (MILK), Watercress (2%), salt & pepper
Allergens: Wheat, Milk, Egg, Sulphites.
Warning: every effort has been taken to remove all bones but the odd one may have been missed.
| Typical Values |
Amount per 100g |
Amount per serving (240g) |
|---|---|---|
| Energy | 1343KJ / 322kcal |
3224KJ / 773kcal |
| Fat | 22g | 54g |
| (of which Saturates) |
(11g) | (27g) |
| Carbohydrate | 22g | 54g |
| (of which Sugars) | (0.9g) | (2.1g) |
| Fibre | 1.4g | 3.4g |
| Protein | 9.4g | 23g |
| Salt | 0.99g | 2.38g |
How to keep your Squiche:
Your Squiche will keep beautifully when refrigerated at less than 5C or frozen at -18C or less, until the use by date on the box that your Squiche arrives in.
How to cook your Squiche to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place Squiche on a preheated baking tray and cook for:
- 20 to 25 minutes from chilled
- 40 to 45 minutes from frozen
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.
