Salmon Fillet Wrapped in Puff Pastry

Ingredients

• 600 g salmon fillet (ready to cook, skin removed)
• Salt
• Pepper (freshly ground)
• Lemon juice
• 400 g puff pastry (frozen)
• flour (for the work surface)
• 40 g melted butter
• 250 g plain yogurt
• 50 g crème fraîche
• 1 tbsp freshly chopped parsley
• 1 tsp freshly chopped dill
• 8 radishes
• 2 tart apples (e.g. Granny Smith)
• 2 tbsp dill sprigs
• 2 tbsp olive oil

Instructions

1. 1.

   Wash the salmon, pat dry and cut into 12 strips about 8 cm long. Season with salt, pepper and drizzle with a little lemon juice.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

3. 3.

   Thaw the puff pastry and roll it thin on a floured surface. Cut into 12 rectangles (4x10 cm). Place salmon strips on each rectangle, fold the pastry over, press edges firmly together and place the parcels on a baking sheet lined with parchment paper. Brush with melted butter and bake in the preheated oven for about 20 minutes.

4. 4.

   Meanwhile whisk yogurt with crème fraîche and herbs; season with salt, pepper and lemon juice.

5. 5.

   For the salad wash, trim and slice radishes thinly or shave them. Peel apples, quarter, core and slice thinly or shave. Mix radishes, dill sprigs, olive oil and 2 tbsp lemon juice; season with salt.

6. 6.

   Serve the salmon rolls with the salad and yogurt immediately on plates.