Serving size: Serves 4
Cuisine type: French
Course: Main

Salmon en croute with warm broccolini and asparagus salad

INGREDIENTS

2 sheets puff pastry, thawed
750g fillet of salmon, skin
and bones removed
2 tbsp roughly chopped dill
2 tsp lemon zest
Sea salt and cracked black pepper
3 tsp milk
11/2 bunches broccolini, trimmed
11/2 bunches asparagus, trimmed
1 tbsp lemon juice
11/2 tbsp extra virgin olive oil
1/2 bunch chives, chopped roughly
1/2 cup cashews, chopped roughly

METHOD

Equipment Sharp knife; baking tray; baking paper; chopping board; pastry brush; large saucepan; colander; large mixing bowl; tongs

Preheat oven to 220C (200C fan). Line tray with baking paper.

Make en croute Lay 1 sheet of pastry on chopping board. Halve salmon fillet and lay one half in centre of pastry, sprinkle with dill and zest, and season with salt and pepper. Lay other fillet on top (fat end to skinny end so it cooks evenly) and wrap with pastry. Use extra sheet of pastry to make sides join, if necessary. Trim excess pastry and fold up at either end to seal.

Place parcel on lined tray sealed-side down and brush with milk. Bake for about 30 mins until pastry is puffed and golden.

Make salad Meanwhile, bring saucepan of salted water to the boil. Cook broccolini for 2 mins, then add asparagus spears and cook for a further min or 2 until vegetables are just tender, but still a little crisp. Drain well and place in bowl with lemon juice, olive oil and chives. Toss to combine. Season with salt and pepper and sprinkle with cashews.

Remove salmon parcel from oven and slice into 4 portions.

Serve with warm salad.