NZ Woman's Weekly

Salmon & avocado rolls with asparagus salad & dill yoghurt

  • Servings

  • Courses

    Quick lunch
  • 300g salmon fillet
  • 1 avocado, sliced
  • 1 sheet puff pastry
  • 1 tsp fresh dill, chopped
  • Salt and pepper
  • 1 egg, lightly beaten
  • 1 tsp poppy seeds

1 Preheat the oven to 180°C. Slice salmon fillet lengthways Place the avocado on the pastry, leaving a 2cm edge for rolling. Mash avocado. Sprinkle over the dill, then lay the salmon down the middle of the pastry and season. Roll up the pastry, crimping each end together.

2 Place on a baking tray, then brush with the beaten egg and roll in poppy seeds. Bake for about 25 minutes until the pastry is puffed and golden.

Asparagus salad

  • 1 crispy pear, finely sliced
  • 1 cup water
  • Juice of 1 lemon
  • 2 bunches asparagus, blanched
  • 2 tbsp lemon-infused avocado oil (or other citrus flavoured oil)
  • Salt and pepper

1 Sit the sliced pear in a mix of the water and lemon juice for 2 minutes. Drain and add to the asparagus. Dress with avocado oil and season.

Dill yoghurt

  • 100ml unsweetened yoghurt
  • 1 tbsp fresh dill, chopped
  • Juice of 1 lime
  • Salt and pepper

1 Mix the yoghurt, dill and lime juice. Season to taste.

Issue 1541

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