Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, smoked salmon and sun-dried tomato wellington. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
I made the sun-dried tomato relish, with slight changes to the recipe, and I loved the way it enhanced the salmon. I highly recommend you try this Grilled Salmon with Sun-Dried Tomato Relish to add that special something to grilled salmon, and I think it would taste wonderful on other types of fish or. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!
Smoked salmon and sun-dried tomato Wellington is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Smoked salmon and sun-dried tomato Wellington is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook smoked salmon and sun-dried tomato wellington using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Smoked salmon and sun-dried tomato Wellington:
- Make ready 300 g smoked salmon fillet
- Make ready Roll of puff pastry
- Take Few sun-dried tomatoes in oil
- Get Egg to glaze
- Prepare Oregano
- Make ready Salad or veg to serve
Drain the sun-dried tomatoes and cut into strips. Place salmon on plate - spoon over tomato sauce - drizzle with balsamic reduction. Prepare gnocchi according to directions; drain and keep warm. In a food processor, roughly chop the sun-dried tomatoes and garlic.
Instructions to make Smoked salmon and sun-dried tomato Wellington:
- Preheat oven to 180. Cut fillet up into 4. Cut pastry up into 8
1. 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 π
With the motor running, slowly drizzle in the oil until the mixture is Lay the salmon skin side down on the rack. Pat the tomato mixture on top of the fillets, forming a thick layer. Alton shows how you can do it yourself at home. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds.
So that is going to wrap it up for this exceptional food smoked salmon and sun-dried tomato wellington recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
