Recipe: Delicious Egg and smoked salmon Wellington

Egg and smoked salmon Wellington. Egg and smoked salmon Wellington Your perfect Easter starter. Very easy, very tasty, very impressive #easter #egg #pastry #starter. I consider it the best scrambled egg recipe as it's very simple and easy to make. The salty smoked salmon tastes fantastic with the scrambled eggs and adding heavy cream to the eggs helps in making it fluffy and silky. 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.

Use a small sharp knife to create a few slits over the top to ensure steam can be released. Brush the pastry with egg wash. No joke, these smoked salmon scrambled eggs are one of our family's favorite go-to breakfast options. You can cook Egg and smoked salmon Wellington using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Egg and smoked salmon Wellington

1. You need 1 of egg per person.
2. You need 1-2 of rolls off puff pastry (depending on size of the eggs).
3. You need Packet of smoked salmon.
4. Prepare 1 of egg to glaze.

I'm all about the savory breakfast, maybe with a little fruit or a blueberry muffin on the side, and this quick and easy salmon and eggs dish is perfectly wonderful any day of the week. To make the filing, heat the grapeseed oil in a pan and cook the shallots over medium heat until softened. Eggs can be made two days in advance. Simply boil eggs, peel and halve them.

Egg and smoked salmon Wellington step by step

1. Soft boil the eggs, about 5-6 mins. Leave to cool then gently peel them.
2. Cut a round of pastry per egg. Put a bit of salmon on top. Add egg on top.
3. 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.
4. 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 :).

Put the yolks, smoked salmon, mayo, capers, chives and salt and pepper into a food processor and pulse until well combined or mash with a potato masher or fork and add finely chopped ingredients. Place the convEGGtor and lay the standard grid in the EGG. Place the salmon fillets on the grid and close the lid. Glaze the Wellingtons with egg and sprinkle some poppy seeds over the top. 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.