Fresh Salmon and Asparagus in Puff Pasty
April 08, 2013
"I found this recipe a while back and since have made it many times, I always double amounts and make the asparagus a day ahead of time I have also made the egg mixture ahead also"
- Serving Size: 1 (316.6 g)
- Calories 285.7
- Total Fat - 16.9 g
- Saturated Fat - 6.9 g
- Cholesterol - 90.1 mg
- Sodium - 759.7 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 3.4 g
- Sugars - 6.6 g
- Protein - 15.7 g
- Calcium - 146.5 mg
- Iron - 4 mg
- Vitamin C - 33.9 mg
- Thiamin - 0.2 mg
Preheat oven to 400 degrees F.
Spray a baking sheet with cooking spray or cover with parchment paper.
Blanch asparagus spears in boiling water for 3 minutes; drain and submerge in ice water to stop the cooking. Drain, then pat dry.
Slice the spears into 1/4-inch pieces; place in a medium glass bowl (I always do this one day ahead).
Mix in eggs, red onion, 2 tablespoons fresh dill, 1/2 the cream cheese, mayonnaise, mustard, garlic powder, then season to your liking with salt and pepper. Set aside.
Slice the thawed puff pastry into 4 equal pieces.
Place 1 salmon fillet on the centre of each pastry piece. Season lightly with lemon pepper. Top with egg mixture (make sure to divide the egg mixture equally between the four pasteries).
Fold sides of pastry over salmon and press pastry together to seal the seam.
Brush with egg wash.
Place on prepared baking sheet. Bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 10 minutes more or until pastry is flaky and golden brown. Let stand 5 minutes before serving.
Meanwhile, bring broth, lemon zest, lemon juice and remaining dill to a simmering boil. Add remaining cream cheese and cook until melted, stirring constantly with whisk; cook 10 minutes or until thickened, stirring occasionally. Remove from heat until ready to serve.
Serve salmon bundles topped with sauce.
Tips & Variations
- Parchment paper or cooking spray