Everything but the cream can be prepared in advance for this dish, making it ideal for entertaining. If wished chargrill the salmon on the barbecue and have warm.

Ingredients

• 4 sheets pre-rolled puff pastry
• egg wash to glaze and flaky sea salt to garnish
• 1 whole side of salmon
• 500 mls fish stock
• 350 grams asparagus, blanched and cooled
• olive oil or lemon scented olive oil to serve with
• grated lemon or lime rind and extra pinenuts for serving

Lemon creme fraiche

• 1 cup cream, lightly whipped
• 250 gram tub sour cream or crème fraiche
• grated rind 2-3 lemons
• ½ tsp salt and white pepper

Rocket pesto

• 2 cups well packed rocket leaves
• 2 tsp minced garlic
• ½-¾ cup finely grated fresh Parmesan cheese
• ½ cup pinenuts, toasted
• ½-¾ cup olive oil

Method

1. Place the pastry sheets on a greased baking tray and brush with egg wash. Prick all over with a fork and sprinkle with flaky sea salt. Cut in half.
2. Fan bake at 220°C for 5-7 minutes until well risen and golden. Cool on a cake rack. (At this stage the pastry can be wrapped up and stored for 2 days before using).
3. Use tweezers to pull the fine bones from the centre of the salmon. Bring the stock to the boil in a lidded frying pan.
4. Add the salmon, lower the heat and poach at a gentle simmer for 8 minutes. Do not boil. Carefully remove the salmon placing on a large plate. Cover, cool, and then chill.
5. Lemon Cream - Gently fold all ingredients together.
6. Rocket Pesto - Put the rocket, garlic, parmesan cheese and pinenuts into a food processor and process until finely chopped.
7. Gradually pour sufficient olive oil down the feed tube until the mixture forms a thick paste.
8. To Serve - Lightly warm the pastry sheets for 3-4 minutes in a 180 degrees Celsius oven. Slice the pastry sheets crosswise in half. Spread half the pieces with a generous layer of lemon creme fraiche or sour cream. Break the salmon into chunky pieces and arrange on top with the asparagus.Spoon over 1-2 tblsp rocket pesto and then top, if wished with more lemon cream. Cover with remaining pastry sheets and serve quickly after assembling, drizzled with the olive oil, lemon or lime rind and pinenuts before serving.