

Dinner
Spicy salmon & red pepper sausage rolls
30 mins
Cooking
4
Portions

Ingredients
- Mowi raw salmon 6 pack
- Ready rolled puff pastry 1 pack
- Harissa paste 2 tbsp
- Roasted red peppers – chopped 100g
- Salt & pepper to taste
- Breadcrumbs 20g
- Whole egg – beaten 1
- Flat leaf parsley – chopped small bunch
- Poppy seeds sprinkle
Spiced Tomato Ketchup
- Demerara sugar 50g
- Cider vinegar 50ml
- Salt pinch
- Ground black pepper pinch
- Ground coriander ½ tsp (1g)
- Cayenne pepper ½ tsp (1g)
- Smoked paprika 1 tsp (2.5g)
- Ripe tomatoes – diced 200g
- Tomato passata 200g

Method
- 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 consitancy 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.

Ingredients
- Mowi raw salmon 6 pack
- Ready rolled puff pastry 1 pack
- Harissa paste 2 tbsp
- Roasted red peppers – chopped 100g
- Salt & pepper to taste
- Breadcrumbs 20g
- Whole egg – beaten 1
- Flat leaf parsley – chopped small bunch
- Poppy seeds sprinkle
Spiced Tomato Ketchup
- Demerara sugar 50g
- Cider vinegar 50ml
- Salt pinch
- Ground black pepper pinch
- Ground coriander ½ tsp (1g)
- Cayenne pepper ½ tsp (1g)
- Smoked paprika 1 tsp (2.5g)
- Ripe tomatoes – diced 200g
- Tomato passata 200g