Recipe of Any-night-of-the-week Smoked salmon and sun-dried tomato Wellington

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, smoked salmon and sun-dried tomato wellington. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Smoked salmon and sun-dried tomato Wellington is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Smoked salmon and sun-dried tomato Wellington is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook smoked salmon and sun-dried tomato wellington using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Smoked salmon and sun-dried tomato Wellington:

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

In this recipe we show How to make hot smoked salmon with sun blushed tomatoes. Mix together the dry rub ingredients then rub into the salmon flesh, cover and leave overnight in the fridge. Mix oil with the vinegar, season with salt and pepper and drizzle over salads. Divide smoked salmon among the salads.

Instructions to make Smoked salmon and sun-dried tomato Wellington:

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 😍

Mix oil with the vinegar, season with salt and pepper and drizzle over salads. Divide smoked salmon among the salads. Serve garnished with parsley and lemon slices. Smoked salmon, spinach, capers, and sun-dried tomatoes in a creamy Parmesan cheese sauce are served over fettuccine. Inspired by my favorite local Italian restaurant's secret recipe.

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