Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, egg and smoked salmon wellington. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Egg and smoked salmon Wellington is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Egg and smoked salmon Wellington is something that I’ve loved my whole life.
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one.
To begin with this recipe, we have to first prepare a few ingredients. You can have egg and smoked salmon wellington using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Egg and smoked salmon Wellington:
- Take 1 egg per person
- Prepare 1-2 rolls off puff pastry (depending on size of the eggs)
- Take Packet smoked salmon
- Prepare 1 egg to glaze
It works for eggs benny and baked eggs, but the fastest and easiest low-carb way to get this tasty combo? Use a small sharp knife to create a few slits over the top to ensure steam can be released. Brush the pastry with egg wash. To serve: Whisk mayonnaise, lemon juice, Dijon mustard and dill together in a small bowl.
Instructions to make Egg and smoked salmon Wellington:
- Soft boil the eggs, about 5-6 mins. Leave to cool then gently peel them
1. Cut a round of pastry per egg. Put a bit of salmon on top. Add egg on top
1. Cut a second round of pastry, bigger than the first (it needs to cover the egg). Place it on top. Cover the egg. Press down the edges using a fork. Glaze with beaten egg - Cook in the oven at 200 for about 15 - 20 mins until golden brown. Serve with a salad as a starter or just as it is :)
Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper. Brush the beaten egg on the top and sides of the pastry. Salmon Wellington, also known as Salmon En Croute is a savory dish of seasoned salmon that is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry dough.
So that is going to wrap it up with this exceptional food egg and smoked salmon wellington recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
