560g salmon fillets
1½tbsp lemon juice
2tsp Blue Dragon fish sauce
4tbsp creme fraiche
2-3tbsp chopped fresh dill
Finely grated lemon zest ½ lemon
2 eggs, lightly beaten
500g pack ready to roll shortcrust pastry
Flour for rollin out
Preheat the oven to 190C/170C Fan/Gas 5. Put the salmon fillets on a large piece of foil. Mix 3 tbsp water with the lemon juice and fish sauce, pour over the fish, then season. Fold up the foil to make a parcel but leave room inside for the air to circulate. Transfer to a baking tray.
Bake in the oven for 15-20 minutes, or until the fish flakes easily. Remove from the oven and leave to cool in the unopened parcel.
Meanwhile, bend the asparagus until they snap and discard the tough ends. Put on another sheet or foil and sprinkle with 2tbsp water. Make a parcel with the foil and put on a baking tray. Bake in the oven for 10 mins. Remove from the oven and cut the asparagus into 1cm pieces.
Drain the salmon cooking liquid into a jug and reserve. Skin and flake the salmon and mix with the asparagus. Mix half the liquid with the creme fraiche, dill and zest. Add 1 egg and whisk with a fork until evenly blended.
Roll out the pastry on a floured surface and cut out 8 x 8cm and 8 x 11cm rounds. Use the larger rounds to line the holes of a muffin tin. Fill with the salmon and asparagus mixture , then pour in enough sauce to come almost to the top.
Put the smaller rounds on top, pressing the edges together. Beat the other egg and use to brush the top of the pastry. Make a small hole in the top.
Bake for 25-30 minutes, then cool on a wire rack.
Sat Fat: 7.2g