Frozen food manufacturer Classic Cuisine has added three new dishes to its seafood and fish range.
Taking the current offering to ten, the recipes follow extensive research by the company’s NPD team as well as customer feedback which asked for healthier but flavoursome menu options.
The line up comprises individual Smoked Salmon and Spinach Roulade (24 × 120g), which combines smoked salmon and cream cheese wrapped within a light and zesty spinach and lemon sponge, and a Crab Tart (20 × 150g) made using fire roasted peppers and encased in a crisp polenta pastry.
A Smoked Salmon and Asparagus Quiche in a light and crumbly granary and dill pastry, which yields 10 portions, completes the trio. All can be cooked from frozen at 160°C in under 25 minutes or defrosted and cooked in 15 minutes.
New product development Chef Paul Hunt, comments: “At Classic Cuisine we continuously look at a variety of trends and we have noticed the resurgence of nostalgic dishes like quiches, roulades and terrines making reappearances on menus. Experimentation with the use of flavours within sponges and pastry is a trend that is becoming incredibly popular and something we have tapped in to already and has now become our speciality.”
Classic Cuisine 01604 644 884 www.classiccuisine.co.uk