Salmon Wrapped in Puff Pastry with Green Asparagus

Ingredients

• 350 g puff pastry (frozen)
• 2 tbsp butter
• 2 tbsp flour
• 300 ml milk
• 2 tbsp crème fraîche
• 2 tsp horseradish (jar)
• Salt
• nutmeg
• 4 spears of green asparagus
• 700 g salmon fillet (pre‑cooked)
• white pepper (ground)
• Lemon juice
• 1 egg yolk

Instructions

1. 1.

   Let the puff pastry thaw.

2. 2.

   Whisk butter with flour in a small pot. Stir in milk and simmer gently for about 10 minutes until slightly thickened, stirring continuously. Remove from heat, stir in crème fraîche and horseradish, season well with salt and nutmeg, and let cool to spreadable consistency.

3. 3.

   Peel the lower third of each asparagus spear and blanch in salted water for 2–3 minutes until very firm. Shock in ice water and pat dry.

4. 4.

   Preheat oven to 200 °C (fan) and line a baking tray with parchment paper.

5. 5.

   Wash and pat salmon dry. Season with salt, pepper, and drizzle with lemon juice. Roll out puff pastry into a rectangle roughly twice the size of the salmon. Spread some horseradish cream on the lower half (leave a border), place the salmon on top, spread remaining cream around it, and arrange asparagus spears over the filling. Fold the upper half over, press edges firmly to seal the fish. Cut into even portions. Optionally decorate with cut‑out pastry shapes and place on the tray. Beat egg yolk with 1 tbsp water and brush over the pastry shell.

6. 6.

   Bake in the oven for about 35 minutes until golden brown. Remove from oven and serve sliced.

7. 7.

   Serve with optional asparagus tomato vegetable side dish.