Name: Salmon wellington with asparagus, tomato and basil salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Tapenade; 3/4 cup pitted kalamata olives; 1 lemon, finely grated zest and juice; 1 teaspoon olive oil; Salmon wellington; 4 180g salmon fillets, skin removed; 2 sheets frozen puff pasty, thawed; 1 egg; 1 tablespoon milk; sesame seeds, to sprinkle; Asparagus, tomato and basil salad; 2 bunch asparagus, trimmed; 1 tablespoon olive oil; 1 punnet cherry or grape tomatoes, halved; 1/4 cup basil leaves; extra virgin olive oil, lemon juice (or verjuice), to dress salad

Ingredients

Tapenade

3/4 cup pitted kalamata olives

1 lemon, finely grated zest and juice

1 teaspoon olive oil

Salmon wellington

4 180g salmon fillets, skin removed

2 sheets frozen puff pasty, thawed

1 egg

1 tablespoon milk

sesame seeds, to sprinkle

Asparagus, tomato and basil salad

2 bunch asparagus, trimmed

1 tablespoon olive oil

1 punnet cherry or grape tomatoes, halved

1/4 cup basil leaves

extra virgin olive oil, lemon juice (or verjuice), to dress salad

Method

Salmon wellington with asparagus tomato and basil salad

1.Preheat oven to very hot, 220°C. Line a baking tray with baking paper. Trim fish fillets.

2.For Tapenade, place olives, lemon zest, lemon juice and oil in a small food processor until well chopped. Set aside.

3.Cut each salmon fillet in half, trimming to form even squares. Spread 4 halves of salmon with the tapenade. Place the remaining salmon halves on top. Season to taste.

4.Cut each sheet of pasty in half. Place salmon in the centre of each place of pastry. Fold in ends and roll up tightly. Brush edges of pastry with a little combined egg and milk to seal. Place pastry parcels on prepared tray. Brush each with egg mixture and sprinkle with sesame seeds. Bake for 12-15 minutes until puffed and golden.

5.Meanwhile, to make asparagus, tomato and basil salad, using a potato peeler, shave each asparagus spear into ribbons. Heat oil in a frying pan on medium. Saute asparagus and tomato for 2-3 minutes until asparagus is tender. Remove from heat and transfer to a bowl. Toss through basil leaves and season to taste. Drizzle with oil and lemon juice. Halve salmon parcels to serve.

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