Ben's Salmon en Croute

Ben is famous for his Banoffi Pie and is a must for every party/bbq, I will try and dig out the recipe. But here is his salmon dish:

1 Small filleted Salmon
1lb. Asparagus
2 Tablespoons Double Cream
1/2 level teaspoon of chopped Dill
Salt and Black Pepper
3 thin Gammon Rashers
8oz. Puff Pastry
1 Egg Yolk
1 Tablespoon of Milk


Wash and trim the Asparagus and cook tied in a bundle upright in a saucepan of boiling water for 20 minutes or until the tips are soft to touch. Drain well and cut the top third and rub through a course sieve or liquidise. Blend the cream and dill into this asparagus puree and season with ground black pepper.

Spread the asparagus over one half of the salmon and put the halves together (any remaining puree can be spread on the top). Wrap the gammon slices around the salmon and put aside.

Roll out the puff pastry to a rectangle, which is large enough to wrap around the salmon. Place the fish in the center and wrap the pastry around it. Beat the egg yolk lightly with the milk and brush the edges of the pastry. Seal the long join firmly with more egg. Tuck in the short ends neatly and seal with egg.

Place the salmon on a wet baking tray with the seam down. Cut a few holes in the top to allow steam to escape and decorate the top with the pastry trimmings cut into leaves.
Brush with the remaining egg and milk.

Bake in the center of an oven pre-heated to 210C/425F for 20 minutes then lower the heat to 190C/375F and bake for a further 20-25 minutes or until golden brown.

Serve hot or cold cut into thick slices