Salmon and Asparagus Puff Pastry Parcels
Poached salmon is mixed with Ricotta cheese, enveloped in puff pastry spread with basil pesto then baked.
- 400 G Salmon fillets, poached and flaked
- 240 G Ready made puff pastry
- 8 Small asparagus spears Blanched
- 100 G Ricotta cheese
- 4 Tsp Basil pesto
- Beaten egg to glaze
Line 2 baking sheets with baking parchment and heat the oven to 220c.
Mix together ricotta with pesto and seasoning and fold in the salmon.
Roll out the pastry into 4 squares and place on the baking sheets.
Divide the salmon mixture between the pastry squares in a square shape so that it is opposite to the pastry square.
Carefully fold in the edges like an envelope and brush with the beaten egg and adding the asparagus.
Bake for about 25 minutes until well risen and golden.
Calories: 541kcalCarbohydrates: 29gProtein: 27gFat: 34gSaturated Fat: 9gCholesterol: 68mgSodium: 261mgPotassium: 617mgFiber: 1gSugar: 1gVitamin A: 495IUVitamin C: 1.8mgCalcium: 85mgIron: 3.1mg