Recipe created by Lea Harris @BakersBunny
6 asparagus spears
600g salmon fillet, skinned
Salt and pink* pepper
1 pack of ready rolled puff pastry, straight from the fridge
1 beaten egg
- Blanch the asparagus in boiling water for 30 seconds, drain and place in ice-cold water to stop them from cooking any further. Once cold, dry on kitchen roll. Cut in half lengthways and put to one side.
- Place the salmon fillet on a sheet of cling film, *season well with salt and pepper and a squeeze of lemon.
- Place cut asparagus over the top of the salmon.
- Unroll the pastry and place over the top of the fish. With the paper from the pastry still in place, gently turn the salmon and pastry over.
- Season the exposed salmon with salt and pepper.
- Dampen the edges of the pastry and fold it over the fish, like you would wrap a parcel. Don’t worry if the ends are on the thick side, as these will be cut away before serving.
- Place the salmon on a greased baking sheet, seam side down, discard the paper and pop into the fridge for about 30 minutes to firm up.
- Brush with beaten egg and score the pastry, making sure you don’t go all the way through.
- Put onto the middle shelf of a pre-heated oven (200C/Fan 180C/Gas 6) for about 20 minutes or until the pastry is golden brown.
- Leave to rest for 5 minutes then remove the thick ends of pastry, making sure you don’t cut the salmon.
- Cut the salmon into four and serve with new potatoes and vegetables. Great with a sauce made from mayonnaise, pesto and cream or hollandaise.
* Black pepper can be substituted for the pink; dried seaweed flakes instead of salt. You can spread the salmon with pesto, freshly chopped herbs or herby cream cheese before putting on the asparagus.