A side of salmon will feed a lot of people. It brings colour to the table and is delicious with a simple homemade aioli on the side. Serve with new potatoes rolling in butter and herbs, and a fresh garden salad.
Ingredients
| 1 bunch | Asparagus (omit if not in season, and increase spinach to 2 cups in its place) |
| 1 cup | Spinach, shredded |
| 2 cloves | Garlic |
| 1 Tbsp | Lemon zest |
| 1 Tbsp | Capers |
| 1 Tbsp | Horseradish |
| 1 Tbsp | Olive oil |
| ½ cup | Chopped dill |
| ½ tsp | Salt and freshly ground black pepper |
| 500 g | Puff pastry, ready-rolled (Main) |
| 1 ½ kgs | Boneless salmon fillets, skin removed |
| 1 | Egg, whisked |
To serve
| ½ cup | Aioli, with 2 Tbsp chopped dill stirred through |
| 1 | Lime, in wedges |
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Directions
- Cook the asparagus in boiling salted water for 5 minutes. Drain and refresh under cold water. Cut into smaller pieces.
- Place the asparagus, spinach, garlic, lemon, capers, horseradish, oil, dill, salt and pepper into a kitchen processor. Blitz until it sticks and becomes pesto-like.
- On a lightly floured board, roll the pastry to fit over both sides of the fish, so you will be able to create a large parcel. Plan how you will wrap it before you start. Spoon the asparagus mixture on to the pastry where the top of the fillet will sit.
- Place on the fillet, top side down. Fold the pastry over the salmon to enclose. Cut out any excess piece to makes shapes for decoration. Place on an oven tray lined with a baking paper. Refrigerate until ready to cook.
- Preheat an oven to 200C. Brush the pastry with egg. Cook the fish for 20-25 minutes, until the pastry is puffed and golden.
- Serve hot with dill aioli and lime wedges.
