- Serves 4
- Prep Time: 10 mins
- Cook Time: 30 mins
- 6 pack Mowi raw salmon
- 1 pack Ready rolled puff pastry
- 2 tbsp Harissa paste
- 100g Roasted red peppers – chopped
- Salt & pepper to taste
- 20g Breadcrumbs
- 1 Whole egg – beaten
- Flat leaf parsley – chopped small bunch
- Poppy seeds sprinkle
- For Spiced Tomato Ketchup:
- 50g Demerara sugar
- 50ml Cider vinegar
- pinch Salt
- pinch Ground black pepper
- ½ tsp Ground coriander
- ½ tsp Cayenne pepper
- 1 tsp Smoked paprika
- 200g Ripe tomatoes – diced
- 200g Tomato passata
Remove the skin from the salmon then mince or finely chop the salmon
Place salmon in a bowl and add the harissa paste, red peppers and parsley, season with salt & pepper.
Mix together and with your hand work the salmon until it becomes a sticky consistency through the breadcrumb, cover and then place in the fridge for at least 30 minutes.
On a floured work surface, roll out the pastry to form a rectangle measuring about 40cm x 20cm.
Place the salmon mix along the edge of the pastry to make a long thick sausage shape then brush the edges of the pastry with the beaten egg.
Fold the pastry over the mixture and press down the edges to seal. Glaze the pastry with the beaten egg and sprinkle with poppy seeds.
Place back in the fridge for 30 minutes.
Slice into 6 sausage rolls and place onto a greaseproof paper lined baking tray. Place in a preheated oven fan 180°C for 30 – 35 minutes or until the golden.
Spiced Tomato Ketchup: Place all the ingredients into a sauce pan and bring to the boil. Reduce to a simmer and place a lid on the pan. Cook for 30 minutes, stirring frequently. For the last 5 minutes of cooking remove the lid to thicken the sauce slightly.
For smooth ketchup, place the sauce into a blender and blitz
Once the ketchup has cooled down, cover and place in the fridge. Its best left overnight before using.
Spicy salmon & red pepper sausage rolls