|
Salmon and Asparagus Plait |
Printer Friendly Copy |
 |
|
| Serves 6 |
Prep 15 mins |
Cooking 40 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
320g pack ready-rolled puff pastry
750g salmon fillet, skinned - aiming for a piece 11.5 x 27cm
2 tbsp shop bought pesto or make your own
125g fine asparagus, ends trimmed
1 medium egg, beaten
|
For the pesto
40g basil leaves
25g toasted pine nuts
25g finely grated parmesan
3 tbsp olive oil
Keeps in the fridge for 1-2 days
|
|
-
Preheat oven to 200C/ Fan
180C. Gas 6. Unwrap the pastry and put on a baking sheet (on its parchment paper) so a short side is in front of
you. Lay the salmon down the centre of the pastry, then
spread the top of the fish with the pesto.
-
Arrange the asparagus on top
of the pesto and season well with freshly ground pepper.
With a sharp knife, cut 2 cm wide strips into the pastry
on either side of the salmon, running 1 cm away from the
fish to the edges of the pastry and slanting the stripes
towards you. Brush the pastry with the beaten egg.
-
Fold the pastry strips on to
the asparagus, starting at the end furthest from you and
alternating sides - aiming for a simple plait effect. Tuck
in the ends. Brush with beaten egg.
-
Cook for 40 minutes until
golden. Serve warm or at room temperature.
-
Get ahead: Prepare to end of
step 3 up to 3 hours ahead. Chill. Complete recipe to
serve.
|
|
DAILY
DINNERS 
