Recipe: Yummy Smoked salmon and sun-dried tomato Wellington

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Smoked salmon and sun-dried tomato Wellington. Smoked salmon and sun-dried tomato Wellington step by step. 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.. Great recipe for Smoked salmon and sun-dried tomato Wellington.

Smoked salmon and sun-dried tomato Wellington If you want something quick, easy and absolutely delicious, try this. Add vegetable stock to deglaze the skillet and bring to a gentle simmer. Serve the salmon courgetti in two warm bowls and drizzle over the remaining lemon juice. You can cook Smoked salmon and sun-dried tomato Wellington using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Smoked salmon and sun-dried tomato Wellington

  1. Prepare 300 g of smoked salmon fillet.
  2. Prepare of Roll of puff pastry.
  3. It's of Few sun-dried tomatoes in oil.
  4. Prepare of Egg to glaze.
  5. Prepare of Oregano.
  6. Prepare of Salad or veg to serve.

Add tomatoes and chives, stir, and pour in cream. Add smoked salmon and heat through without bringing the sauce back up to a boil. Add lemon juice, salt and pepper to taste and toss sauce together with pasta. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients.

Smoked salmon and sun-dried tomato Wellington step by step

  1. Preheat oven to 180. Cut fillet up into 4. Cut pastry up into 8.
  2. 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.
  3. 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 😍.

With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it. Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down. Heat the stock in a pan and simmer gently.