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Salmon and avocado rolls with asparagus salad and dill yoghurt

By 10th December 2017Cook, Dining, Thought for food

(serves 4 as a snack)

  • 300g salmon fillet
  • 1 sheet puff pastry
  • 1 avocado, sliced
  • 1 tsp chopped fresh dill
  • salt
  • pepper
  • 1 egg, lightly beaten
  • 1 tsp poppy seeds

Preheat oven to 180*C. Slice the salmon fillet lengthways and wrap the lengths in cling film. Roll them to make the pieces more circular. Lay the avocado slices over the pastry leaving a 2cm edge for rolling. Mash the avocado lightly with a fork. Sprinkle over the dill then lay the salmon down the middle of the pastry. Roll up the pastry, crimping each end together, place on a baking tray and brush with the beaten egg. Bake for 25 minutes until golden.

Asparagus salad

  • 2 bunches asparagus, blanched and refreshed
  • 1 crispy pear, finely sliced
  • juice of 1 lemon
  • 2 Tbsp lemon infused avocado oil (or other citrus flavoured oil)
  • salt
  • pepper

Sit the sliced pear in a mix of 1 cup water and the lemon juice for 2 minutes. Drain and add to asparagus. Dress with the avocado oil and season.

Dill yoghurt

  • 100ml natural unsweetened yoghurt
  • 1 Tbsp chopped fresh dill
  • juice of 1 lime
  • salt
  • pepper

Mix the yoghurt, dill and lime juice. Season to taste.