Ingredients
- 250 g crème fraîche
- 1 large garlic clove, minced
- 2 teaspoons finely grated lemon zest, from an organic lemon
- 2 tablespoons freshly chopped dill, plus more to garnish
- 1/4 teaspoon sea salt
- a generous grind of freshly ground black pepper
- 1 roll fresh puff pastry (25 x 38 cm / 275 g)
- 500 g fresh green asparagus, trimmed
- 300-400 g skinless salmon filet, cut into cubes (use wild salmon if available)
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 425°F / 220°C and line a large baking sheet with parchment paper.
- In a small bowl, mix together the crème fraîche, garlic, lemon zest, dill, salt and pepper. Set aside.
- Unroll the puff pastry and place it on the parchment lined baking sheet. Prick all over with a fork, leaving a 2 cm border. Spread the crème fraîche mixture evenly inside of border.
- Place asparagus in a single layer on top of crème fraîche mixture. Top with the salmon pieces.
- Brush the top of pastry edges, asparagus, and salmon with the olive oil.
- Bake on the middle rack of the preheated oven until the puff pastry is golden, about 20 to 25 minutes.
- Garnish with a little fresh dill, serve warm and enjoy!
Nutrition
Notes
I pick up my salmon from the fish monger at my local market. I prefer wild salmon if it’s available, otherwise I buy organic salmon. Go ahead and ask, your fish monger will remove the skin from the salmon filet for you.