Ingredients
- 1 salmon fillet (about 1 1/2 pounds/750 g)
- 1 pound/500 g asparagus, trimmed
- Salt
- 1/4 cup/60 ml creme fraiche
- 3 to 4 tablespoons chopped fresh dill
- Zest of 1 lemon
- Freshly ground pepper
- 1 pound/450 g puff pastry (2 sheets)
- 1 egg, lightly beaten
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