Classic Cuisine unveils new seafood range

Product details​

The range includes a crab tart with fire-roasted peppers encased in a polenta pastry, a smoked salmon and cream cheese roulade wrapped in a spinach and lemon sponge and a smoked salmon, spinach and asparagus quiche encased in a granary and dill pastry.

USP​

With the fish industry worth £765mn in 2013 and seafood popularity increasing, Classic Cuisine’s seafood range provides an option aligned with customer expectations. New product development chef Paul Hunt said: “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.”

Availability​

Details can be found on Classic Cuisine’s website.

Why you should buy it​

Mark Dean, sales director at Classic Cuisine, said: “Feedback from clients and trend research by our new product development team results in a range of uniquely original dishes. For example we have had some great responses from clients on our smoked salmon roulade and the smoked salmon quiche is an incredibly popular dish too. Seafood options are vital for health conscious customers and having a variety of seafood dishes to choose from that are healthy, cost-effective and appetising should be a priority for the foodservice industry.”