- Serves 4
- Prep Time: 10 mins
- Cook Time: 30 mins
Ingredients
- 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
Method
-
1
Remove the skin from the salmon then mince or finely chop the salmon
-
2
Place salmon in a bowl and add the harissa paste, red peppers and parsley, season with salt & pepper.
-
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
On a floured work surface, roll out the pastry to form a rectangle measuring about 40cm x 20cm.
-
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
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
Place back in the fridge for 30 minutes.
-
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
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
For smooth ketchup, place the sauce into a blender and blitz
-
11
Once the ketchup has cooled down, cover and place in the fridge. Its best left overnight before using.
Comments
Dinner ideas
Spicy salmon & red pepper sausage rolls
