Smoked salmon and sun-dried tomato Wellington. How to sun dried tomatoes SIMPLE! 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.

Ingredients of Smoked salmon and sun-dried tomato Wellington

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

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.

Smoked salmon and sun-dried tomato Wellington Schritt für Schritt

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 😍.

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