Salmon fillet filled with asparagus, cream cheese and dried tomatoes

Ingredients for 2 servings:

• 360 g salmon fillet(s), with skin
• 6 thin asparagus
• 2 slices of Serrano ham or other smoked ham
• 100 g cream cheese
• 60 g tomatoes, dried in oil
• 40 g olives of your choice, Kalamata are excellent
• 1 organic lemon(s)
• 4 tbsp honey
• 400 g potatoes
• 1 piece(s) egg yolk
• 1 tsp salt
• Pinch of pepper
• Pinch of nutmeg, freshly grated
• 2 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Divide the salmon fillet into two equal pieces. Cut a slit crosswise in each piece of salmon for the asparagus, so that the asparagus spears will fit later. Finely dice the dried pickled tomatoes and olives. Mix the cream cheese with the tomatoes and olives until creamy. Season with pepper. Transfer the mixture to a piping bag or a freezer bag with a corner cut off. Peel the asparagus at the ends and remove any dry ends. Trim to about 10-12 cm in length. Using the piping nozzle or freezer bag, spread some of the cream cheese mixture onto each slice of Serrano ham. Place three asparagus spears on top. Pipe another dollop of cream cheese on top. Then roll up the ham. Repeat for the second half of the fillet. Thread the asparagus roll through the slit you made in the salmon. Season the salmon with salt. It’s important that the ends of the asparagus stick out from the salmon piece. Grate the potatoes on a coarse grater. Squeeze out the mixture using your hands or a kitchen towel. Then mix the squeezed mixture with an egg yolk, salt, pepper, and nutmeg. Form a total of six pancakes. Briefly fry the pancakes in oil in a pan. Dab off a little of the fat with a kitchen towel. Squeeze the lemon and mix the juice with honey. Preheat the oven to 250°C (grill function). Place the stuffed salmon in the pan and brush it with the lemon and honey glaze. Place the pan in the oven for about 10 minutes, and bake the salmon. When the salmon is cooked and the hash browns are golden brown, it’s ready to serve. Serve with a salad and a honey and mustard dressing, perhaps with a herb dip.