Salmon in Puff Pastry with Green Asparagus

Thaw the puff pastry.

Melt the butter in a small saucepan and whisk in the flour. Whisk in the milk until well incorporated. Simmer, stirring constantly until thick, about 10 minutes. Remove from the heat, stir in the crème fraîche and horseradish and season with salt and nutmeg. Let cool until the sauce is spreadable.

Peel the bottom third of the asparagus and blanch in boiling salted water for 2 to 3 minutes. Drop in ice water to cool, drain and pat dry. 

Preheat the convection oven to 200°C (approximately 375°F). Line a baking sheet with parchment paper.

Rinse the salmon and pat dry. Season with salt and pepper and sprinkle with a little lemon juice. Shape the dough into a rectangle (about twice the size of the salmon roll). Leave a small border free around the outside and spread some of the horseradish cream on the bottom half of the dough. Lay the salmon on top and spread the rest of cream on the salmon and cover with the asparagus spears. Fold the top half of the dough over the filling and press the edges firmly to seal. Trim any rough edges. Decorate with shapes cut out of leftover dough and place on the baking sheet. Mix the egg yolk with 1 tablespoon water and brush the pastry with the mixture.

Bake in the preheated oven for about 35 minutes until golden brown. Remove from the oven and serve cut into pieces.