Denise says:
This is a great main course that has all the essentials for stylish dining. Serving it with sweet potatoes makes a pleasant change and adds colour to the dish.
You can make the rolls in advance, and cook when needed. They can be served hot or cold.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients:
6 x 170g salmon fillet, skinned and boned - flattened1 red onion – peeled and finely chopped
225g fresh asparagus – roughly chopped
2 tablespoons olive oil – for frying
225g fresh or frozen leaf spinach - chopped
1 egg – beaten
2 tablespoons – ground almonds
2 tablespoons– Rakusens fine matzo meal
2 tablespoons – flaked almonds
salt and freshly ground black pepper
For the Sweet Potato Chips
6 potatoes – cut into wedges
6 tablespoons – Olive oil
Salt and freshly ground black pepper
For the Garnish
1 small bunch of fresh chives
3 lemons – cut into wedges
Method
1)Pre-heat the oven to 200ºC/400ºF/ gas mark 6.2)Heat a frying pan with olive oil and lightly sauté the red onion until softened.
3)Add the spinach and continue cooking until all the moisture has evaporated.
4)Heat a pan with boiling water and blanch the asparagus until soft.
5)Drain and set aside.
6)Combine the cooked vegetables with the beaten egg, ground almonds, fine matzo meal, and flaked almonds.
7)Season with salt and freshly ground black pepper. Transfer to a food processor and whiz briefly so that it is a chunky texture.
8)Place the flattened salmon on a piece of baking parchment paper that is large enough for it to be rolled in.
9)Place a large spoonful of the asparagus and spinach pate along the longest side of each salmon fillet.
10)Roll up each fillet like a pinwheel and roll up the bakewell paper together and secure like a cracker.
11)Cook the salmon parcels for 20 minutes.
12)Place the sweet potato wedges on a baking sheet. Drizzle over the olive oil and season well. Roast for 25 minutes or until golden and crunchy.
To serve the stylish way
Unwrap the salmon parcels and remove the bakewell paper. Arrange the sweet potatoes on the base of a warmed plate. Sit the salmon parcels on top of the potatoes and garnish with long chive leaves and wedges of lemon.