The new range includes a fresh crab tart with fire roasted peppers encased in a crispy polenta pastry, a smoked salmon roulade which wraps smoked salmon and cream cheese in a spinach and lemon sponge and a smoked salmon and asparagus quiche that combines the ingredients in a quiche mix with a granary and dill pastry.
Classic Cuisine’s sales director Mark Dean said: “At Classic Cuisine we are always adapting and changing the way we present our seafood and fish dishes. Feedback from clients and trend research by our NPD team results in a range of uniquely original dishes.
“Seafood options are vital for health conscious customers and having a variety of seafood dishes to choose from that are healthy, cost effective and appetizing should be a priority for the foodservice industry.”
The New Product Development department at Classic Cuisine looked at a variety of food trends within the foodservice industry before compiling together their latest seafood range, with NPD chef Paul Hunt commenting: “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.”