Hot smoked salmon en croute
50 minutes
3-4
For those who prefer fish this is a stunning alternative to a traditional beef Wellington
- Preheat the oven to 200C/gas 7 and heat a baking sheet until very hot.
- Cut the peppers in half, remove the seeds and place cut side down onto a baking sheet. Cook for about 30 minutes until charred and soft.
- Transfer to an oiled bowl, cover tightly with cling film and leave until cool enough to handle. Remove the skin from the peppers and cut the flesh into thin strips.
- Open out the filo pastry and keep covered with a wet tea towel until ready to use.
- Place a portion of the salmon onto the centre of the pastry, leaving about a 3cm border. Season with salt and pepper and arrange the peppers with the basil leaves on top.
- Brush all the filo pastry with butter and encase the hot smoked salmon steak with the roasted peppers and basil leaves inside.
- Brush with beaten egg and transfer carefully to the hot baking sheet. Bake for 12-15 minutes until golden brown; rest for 5 minutes before serving.
- To make the sauce, simply heat the cream in a pan, add the lemon juice and pesto and season with salt and pepper.
- Just before serving, add the basil as a tasty garnish.
With thanks to Simon Stallard
Details:
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Author: Simon Stallard
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Prep time:
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Cook time:
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Total time:
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Serves: 3-4
Ingredients:
- 2 red peppers
- 150 g pre-rolled, ready-made filo pastry
- 2 x 200gm packs of award winning hot smoked salmon skinned
- Small bunch basil, chopped
- 1 egg, beaten
- Sea salt and freshly ground black pepper
- 100ml double cream
- 1/2 lemon, juice only
- 1 tbsp pesto
- Small bunch basil, chopped