Spicy salmon & red pepper sausage rolls

Spicy salmon & red pepper sausage rolls
  • 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


  1. 1

    Remove the skin from the salmon then mince or finely chop the salmon

  2. 2

    Place salmon in a bowl and add the harissa paste, red peppers and parsley, season with salt & pepper.

  3. 3

    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.

  4. 4

    On a floured work surface, roll out the pastry to form a rectangle measuring about 40cm x 20cm.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Place back in the fridge for 30 minutes.

  8. 8

    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.

  9. 9

    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.

  10. 10

    For smooth ketchup, place the sauce into a blender and blitz

  11. 11

    Once the ketchup has cooled down, cover and place in the fridge. Its best left overnight before using.


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Spicy salmon & red pepper sausage rolls