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Hot smoked salmon, asparagus & dill plaits
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Serves: 6 - 8
230g pack fresh Waitrose Asparagus, trimmed
300g new potatoes, cut into bitesize chunks
3 medium Waitrose British Blacktail Free Range Eggs
3 salad onions, chopped
150g pack Waitrose Hot Smoked Scottish Salmon Slices, flaked
½ x 20g pack fresh dill, chopped
1 tbsp capers, finely chopped
1 tsp Dijon mustard
3 tbsp mayonnaise
2 x 215g Cooks’ Ingredients All Butter Puff Pastry Sheets, defrosted
1 tbsp sesame seeds
1. Preheat the oven to 200°C, gas mark 6. Cook the asparagus in boiling water for 3-4 minutes until just tender. Drain and refresh under cold water until cool. Pat dry with kitchen paper and cut into 3cm lengths. Cook the potatoes in a pan of boiling water for 10 minutes until just tender. Drain and leave to cool. Place two of the eggs in a pan of cold water and bring to the boil. Simmer for 8 minutes, then drain and run under cold water to cool. Shell and chop roughly.
2. Place the asparagus, potatoes and egg in a bowl, and add the chopped salad onions, flaked salmon, dill, capers and some seasoning. Stir the mustard into the mayonnaise and fold gently into the salmon mixture.
3. Lay the 2 sheets of puff pastry out on a floured work surface. Gently mark each sheet into 3 even sections, running the length of the rectangle. Then with a sharp knife make diagonal slashes into the pastry along the 2 outer sections at 3cm intervals. Arrange the salmon and the asparagus filling down the centre of both sheets. Lightly beat the remaining egg and brush the cut edges of the pastry, then starting at one end begin to fold in the cut pieces alternately to cover the filling. Don’t worry if you don’t cover it completely as some small gaps look attractive.
4. Brush the plaits with a little egg and scatter with the sesame seeds. Bake for 30-35 minutes until the pastry is golden and cooked through. Serve with salad.
Typical values per serving: