Smoked salmon and sun-dried tomato Wellington
Smoked salmon and sun-dried tomato Wellington. Great recipe for Smoked salmon and sun-dried tomato Wellington. If you want something quick, easy and absolutely delicious, try this. Pan fried to a flakey perfection, salmon is crispy on the outside and drenched in a creamy and super fragrant sun-dried tomato sauce. With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Smoked Salmon, Corn, and Sun-Dried Tomato Tea Sandwiches make a lovely savory for afternoon tea. To make Smoked salmon and sun-dried tomato Wellington you need 6 ingredients and 3 steps quickly.
The ingredients needed to make Smoked salmon and sun-dried tomato Wellington:
-
300 g of smoked salmon fillet
-
of Roll of puff pastry
-
of Few sun-dried tomatoes in oil
-
of Egg to glaze
-
of Oregano
-
of Salad or veg to serve
Steps to make Smoked salmon and sun-dried tomato Wellington:
- Preheat oven to 180. Cut fillet up into 4. Cut pastry up into 8
- Add a piece of salmon on top of 4 pieces as shown. Chop up some sun-dried tomatoes and add on top. Put the other pieces of pastry on top as shown
- Pinch edges down with fingers and use a fork. To seal properly. Prick a hole in the top with a cocktail stick. Glaze with beaten egg, sprinkle with oregano and bake for about 20 mins. Leave to cool a bit on a wire rack and enjoy ?
Line a rimmed baking sheet with parchment. This easy spread keeps for quite a while in the fridge, so you can have it "on hand" whenever you need a little special something for an impromptu gathering of friends or family. What you'll need to make smoked salmon dip. How to make smoked salmon dip. Begin by combining the cream cheese, sour cream, mayonnaise, lemon juice, Tabasco and capers in the bowl of a food processor.
