
Salmon En Croute
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 269 kcal | 13% |
| Fat | 15.3 g | 22% |
| of which saturates | 8.5 g | 42% |
| Carbohydrate | 22.4 g | 9% |
| of which sugars | 1.7 g | 2% |
| Fibre | 0.99 g | — |
| Protein | 9.7 g | 19% |
| Salt | 0.64 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
PINK SALMON (Oncorhynchus gorbuscha) (FISH) (34%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Full Fat Soft Cheese (Water, Cream (Milk), Skimmed Milk Powder, Buttermilk Powder (Milk), Sea Salt), Palm Oil, Cheddar Cheese (Milk), Double Cream (Milk), Prosecco, White Wine, Rapeseed Oil, Cornflour, Salt, Fish Stock [Water, Potato Flakes, Salt, Fish Extract, Reconstituted Atlantic Cod (Gadus morhua) (Fish), Lemon Juice Concentrate, Onion Powder, Anchovy Purée (Anchovies (Engraulidae) (Fish), Salt, Sunflower Oil)], Watercress, Lemon Juice Concentrate, Dill, Preservative: Potassium Sorbate; White Pepper. ALLERGY ADVICE: For allergens, see ingredients in bold. WARNING: Although every effort has been made to remove bones, some small bones may remain. CAUTION: Contains alcohol. No artificial colours or flavourings. 380ge ** C C BOX GB HA064 Recycle FREEZABLE TRAY G Recycle NUTRITION TYPICAL VAL (cooked) Energy Fat of which satu Carbohydrate of which suga Fibre Protein Salt Pink Salmon (FA061). Catc The salmon in independentl sustainable fi USE BY: Seef STORAGE: Ke and by date s FREEZING S within one m use and consu refreeze once
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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