The Black Teapot

April 10, 2010

Salmon and Asparagus in Puff Pastry

Filed under: Main Course, Seafood — blackteapot @ 10:58 pm

  • 1 1/2lb salmon fillet, skin and bones removed
  • 1lb asparagus, trimmed
  • 1/4 cup crème fraîche or sour cream
  • 1/4 cup chopped dill
  • zest of 1 lemon
  • 2 sheet puff pastry
  • salt
  • pepper
  • 1 egg, beaten

Preheat oven to 450*F.

Trim salmon fillet so it is even. Cut tips off of asparagus and poach in salted water until tender, about 3 minutes. Drain and put in an ice bath to cool. Drain well.

In a food processor blend asparagus tips and crème fraîche or sour cream, dill, lemon, and salt and pepper to taste.

Lightly oil a baking sheet. Roll out one sheet of puff pastry to 1/4 of an inch. Lay on baking sheet. Place salmon fillet on top. Cover top with pureed asparagus mixture. Lay raw asparagus stems on top to cover. Brush edges with egg, and cover top with second sheet of rolled out puff pastry. seal and trim edges. Brush top top egg and cut a few slits to release steam.

Bake until golden and puffy, about 20 minutes. Cool for 5 minutes, and serve.

Serving recommendation:

Sautéed spinach and garlic mashed potatoes.


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