Variety to Preparing Appetizing Smoked salmon and sun-dried tomato Wellington
Hoping to dine Smoked salmon and sun-dried tomato Wellington a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with clear instructions on producing a Smoked salmon and sun-dried tomato Wellington like a famous chef made.
We hope you got insight from reading it, now let's go back to smoked salmon and sun-dried tomato wellington recipe. To make smoked salmon and sun-dried tomato wellington you only need 6 ingredients and 3 steps. Here is how you do that.
To make an unforgettable Smoked salmon and sun-dried tomato Wellington, here are the components required:
- You need 300 g of smoked salmon fillet.
- Prepare of Roll of puff pastry.
- Get of Few sun-dried tomatoes in oil.
- Get of Egg to glaze.
- Prepare of Oregano.
- Get of Salad or veg to serve.
After preparing the materials, next you are good to make your 5-star Smoked salmon and sun-dried tomato Wellington by following the guidances on this section:
- Preheat oven to 180. Cut fillet up into 4. Cut pastry up into 8.
- 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 😍.
Add vegetable stock to deglaze the skillet and bring to a gentle simmer. To a saucepan, add the creamed coconut and the sun-dried tomato paste. Add tomatoes and chives, stir, and pour in cream. Spread the sundried tomato paste on top of the salmon, then lay it in on the lined tray. Squeeze over the juice from half the lemon, then cut the other half into slices and lay on top.
Recipe : Smoked salmon and sun-dried tomato Wellington
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step by step to make Smoked salmon and sun-dried tomato Wellington
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