Scottish Lightly Smoked Salmon En Croute
Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 313 kcal | 16% |
| Fat | 20.5 g | 29% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 20.0 g | 8% |
| of which sugars | 1.6 g | 2% |
| Fibre | 0.50 g | — |
| Protein | 11.7 g | 23% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Lightly smoked salmon (40%) (salmon (Salmo salar) (fish), salf), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, palm oil (certified sustainable), skimmed milk powder, mascarpone cheese (milk) (4%), lemon juice (1.5%), cornflour, unsalted butter (milk), lemon zest, salt, modified maize starch, parsley, sea salt, yeast extract, maltodextrin, emulsifiers (mono - and diglycerides of fatty acids, soya lecithin), sugar, dried onion, cracked black pepper, dried carrot, sunflower oil, lovage
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salmon fillets” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Salmons”: 5.55 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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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