Combine chopped herbs. Take 1 tbsp of herb mixture and add to creme fraiche with salt and pepper. Stir to combine and set aside.
Bring frypan of water to the boil and blanch asparagus for 2-3 minutes or until almost cooked. Drain and cut in half. Roughly chop lower stem sections and place in a bowl with spring onion and remaining chopped herbs. Set asparagus tips aside.
Lay out pastry to make a piece big enough to wrap salmon fillet - join pieces if necessary with egg wash. Spoon herb mixture down one half of pastry lengthwise and spread out.
Season salmon on both sides with salt and pepper and lay best side down on top of herb mixture. Wrap with pastry brushing edges and ends with egg wash and press together to seal. Carefully turn over and place seam side down on baking tray lined with baking paper. Slash pastry with a sharp knife and brush all over with egg wash then bake on high oven shelf at 220c for 25 minutes.
Carve into portion sized pieces and serve with asparagus tips (warmed through), creme fraiche and green salad if desired.
You can prepare up to wrapping salmon and then refrigerate if needed. Can also use individual salmon fillets rather than one large one.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 69 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 84.2mg||26 %|
|Sodium 115.3mg||4 %|
|Potassium 693.3mg||18 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 2.3g|
|Protein 32g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 216
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