Recipes

Ingredients

300g salmon fillet

1 sheet puff pastry

1 avocado, sliced

1 tsp chopped fresh dill

salt

pepper

1 egg, lightly beaten

1 tsp poppy seeds

2 bunches asparagus, blanched and refreshed

1 crispy pear, finely sliced

Juice of 1 lemon

2 Tbsp Grove Lemon Pepper Flavoured Avocado Oil

Salt

Pepper

100ml natural unsweetened yoghurt

1 Tbsp chopped fresh dill

Juice of 1 lime

Salt

Pepper

Method

Preheat oven to 180*C. Slice the salmon fillet length-ways and wrap the lengths in cling film. Roll them to make the pieces more circular. Roll out the pastry to the same length and double the width as as the salmon fillet. Lay the avocado slices over the pastry leaving a 2cm edge for rolling. Mash the avocado lightly with a fork. Sprinkle over the dill. Remove the cling film and lay the salmon down the middle of the pastry. Roll up the pastry, crimping each end together, place on a baking tray and brush with the beaten egg and sprinkle over the poppy seeds. Bake for 25 minutes until golden.

Whilst the rolls bake, prepare the Asparagus Salad. Sit the sliced pear in a mix of 1 cup water and the lemon juice for 2 minutes. Drain and add to asparagus. Dress with the Grove Lemon Pepper Flavoured Avocado oil and season to taste

For the Dill Yoghurt, simply mix the yoghurt, dill and lime juice in a small serving bowl. Season to taste

To serve, slice the salmon rolls to desired size. Serve the rolls warm or cold with the Asparagus salad and Dill Yoghurt as dressing or dip