Salmon and asparagus in pastry

Ingredients

For the pastry

• 200 g flour
• 100 g butter
• 1/4 teaspoon salt
• 1 egg

For the filling

• 450 g salmon fillet
• 450 g asparagus
• 30 ml sour cream
• 10 g dill
• 1 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

For brushing

• 1 egg

For boiling

• 1500 ml water
• 1 teaspoon salt
• 1000 ml cold water
• 200 g ice

For the garnish

• 5 asparagus spears
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Preparation

1. Sift the flour into a bowl. Add the cold butter, cut into cubes, 1/4 teaspoon salt and 1 beaten egg. Knead until you have a smooth dough, wrap it and leave it in the fridge for 1 hour. 2. Remove the skin and bones from the salmon fillet, then pat it very dry with paper towels. Bring 1500 ml water and 1 teaspoon salt to a boil. Blanch the 5 asparagus spears for the garnish for 2 minutes, then transfer them to 1000 ml cold water with 200 g ice. 3. In the same boiling water, cook the remaining asparagus for 3-5 minutes, until it softens a little but is still crisp. Transfer it to the ice bath and leave it there for 2 minutes, then drain well. Set aside about a quarter for the purée and the rest for the filling. 4. Finely chop the asparagus set aside for the purée and blend it. Mix with 30 ml sour cream, 10 g chopped dill, the grated zest of 1 lemon, 1/4 teaspoon salt and 1/4 teaspoon pepper. 5. Divide the dough in two and roll out the first piece. Place it on a baking tray lined with parchment paper and brush it with a little of the remaining beaten egg. Put the salmon on top, season it with 1/2 teaspoon salt and 1/4 teaspoon pepper, then spread the purée over the fillet and lay the asparagus spears for the filling on top. 6. Cover the salmon with the second piece of dough, seal the edges well and press them with a fork. Brush the top with the remaining beaten egg and prick the pastry in a few places. 7. Bake in an oven preheated to 180°C for 35-40 minutes, until the pastry is golden. Leave it to cool for 10 minutes before slicing. 8. Pat the asparagus spears for the garnish dry, then put them on a hot grill for 2-3 minutes on each side, until they have browned grill marks.