Wrapped salmon in puff pastry with grilled asparagus

Ingredients: 400 g puff pastry, 1 egg, 1 tsp milk, 100 g green asparagus, 500 g granular cream cheese, juice and zest of a small lemon, 20 g rocket, 100 g smoked salmon, 4-5 sprigs fresh dill, 2 tbsp. capers, a drizzle of extra virgin olive oil, salt and black pepper

For the garnish: 1 lemon, cut into wedges

First preheat the oven to 200 degrees. Carefully roll out the puff pastry on a floured work surface so that it is nice and smooth. Then cut a three-centimetre piece of dough from each side and set the pieces aside briefly. Whisk the egg with a teaspoon of milk and brush the edges of the dough with it. Now place the strips of dough on top and press down to adhere them – this will ensure that the dough puffs up later during baking and creates an edge. Brush the pastry with egg as well and prick the edge on the inside with a fork. Place the puff pastry on a baking tray lined with baking paper and bake for 25 to 35 minutes until the pastry has puffed up and is golden brown. Then remove from the oven and set aside.

While the puff pastry is cooling, you can take care of the topping. Drizzle the asparagus with a little olive oil and fry over a high heat. Season with salt and pepper and remove the pan from the heat. Mix the cream cheese with the juice and zest of a small lemon and stir until smooth.

When the puff pastry has cooled, spread the cream cheese on top – this works best with the back of a spoon. Wash the rocket, pat dry and slice the smoked salmon. Spread both with dill sprigs and capers on the cream cheese, season with salt and pepper and drizzle with a little olive oil. To serve, cut the puff pastry into pieces and garnish with lemon wedges.

Our wine recommendation:

With its fruity freshness, the elegant La Motte Vin de Joie Rosé 2021 is simply a dream with salmon and thus the perfect companion for this delicious variation with grilled asparagus on puff pastry. White wine fans will experience a culinary treat with the La Motte Sauvignon Blanc 2021 or the La Motte Pierneef Sauvignon Blanc 2020, as they are fresh and fruity and wonderful food companions.

The fields marked with * are required.