Salmon and Asparagus Puff Pastry
Puff pastry filled with salmon and wild asparagus with a touch of cream cheese. Showy and very easy.
- Total
- 35 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- puff pastry sheet2
- skinless salmon11 oz
- wild asparagus7 oz
- cream cheese3.5 oz
- dill1 tsp
- egg1
- salt1 pinch
Method
- 1
Preheat the oven to 200 °C (400 °F).
- 2
Blanch the wild asparagus 2 minutes in salted water and drain.
- 3
Roll out one sheet of puff pastry, spread with the cream cheese leaving a border and sprinkle with the dill.
- 4
Place the skinless salmon in strips and the asparagus on top, salt and cover with the other sheet, sealing the edges.
- 5
Brush with the beaten egg and bake 22-25 minutes.
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