Salmon in Puff Pastry with Young Vegetables and Green Salad

Roll out puff pastry and cut in half. Mix the egg. Brush salmon with herb butter and place on puff pastry. Brush edges of pastry with egg and seal. Bake in the oven at 200 degrees for about 25 minutes. Just before the end of the cooking time, brush again with egg. Pluck parsley and chop finely. Cook peas and carrots separately in salted water, then add a little butter and season with salt. Cook the potatoes in a little butter, season with salt and chopped parsley.

Rinse and clean green leaf lettuce, prepare bite-sized leaves.

For the marinade, stir through tarragon mustard and salt. With a whisk, leisurely add a tiny bit of olive oil, season with vinegar, powdered sugar, tomato ketchup, garlic, sour cream and water.

For the herb sauce, chop chives, dill, parsley and stir with cream, mayo, finely chopped cucumbers, season with salt.

Arrange salmon in puff pastry with young vegetables and herb sauce on plates. Serve the leaf salad separately.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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