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We hope you got benefit from reading it, now let's go back to smoked salmon and sun-dried tomato wellington recipe. You can have smoked salmon and sun-dried tomato wellington using 6 ingredients and 3 steps. Here is how you cook it.

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

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

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 😍.

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. So, whether you like it poached, smoked, pan-fried, roasted or grilled, make the most of this.

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