(serves 4 as a snack)
- 300g salmon fillet
- 1 sheet puff pastry
- 1 avocado, sliced
- 1 tsp chopped fresh dill
- 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.
- 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)
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.
- 100ml natural unsweetened yoghurt
- 1 Tbsp chopped fresh dill
- juice of 1 lime
Mix the yoghurt, dill and lime juice. Season to taste.