Egg and smoked salmon Wellington
Egg and smoked salmon Wellington. Brush egg over salmon packets and sprinkle with a pinch of garlic salt and pepper. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper. Then place the salmon fillets over the top. Season salmon with salt and pepper and then carefully fold the other side of the pastry over the salmon and roll the edges to seal. To make Egg and smoked salmon Wellington you need 4 ingredients and 4 steps easily.
The ingredients needed to make Egg and smoked salmon Wellington:
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1 of egg per person
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1-2 of rolls off puff pastry (depending on size of the eggs)
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Packet of smoked salmon
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1 of egg to glaze
Steps to make Egg and smoked salmon Wellington:
- Soft boil the eggs, about 5-6 mins. Leave to cool then gently peel them
- Cut a round of pastry per egg. Put a bit of salmon on top. Add egg on top
- Cut a second round of pastry, bigger than the first (it needs to cover the egg). Place it on top. Cover the egg. Press down the edges using a fork. Glaze with beaten egg
- Cook in the oven at 200 for about 15 – 20 mins until golden brown. Serve with a salad as a starter or just as it is 🙂
Method: Salmon Wellington, also known as Salmon En Croute is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry dough. Lastly, It is then brushed with egg wash and baked in the oven. This savory puff pastry recipe is a fancy dinner that anyone will appreciate. For an egg sandwich with tender, creamy eggs that stayed put inside the bread, we skipped frying and scrambling. Inspired by a recipe from restaurateur and cookbook author Joanne Chang, we whisked water into the eggs, seasoned them.
