- Remove the skin from the salmon fillets 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 ketchup 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.
