Pistachio Cream Filled Salmon Fillets with Asparagus and Pea Puree

Ingredients

• 4 Large salmon fillets, skin on
• 250g Feta
• 50g Chopped baby spinach
• 1 Tbsp chopped mint
• 1 Tbsp chopped chives
• 1 Tbsp chopped parsley
• 1 Tbsp Dijon mustard
• 1/2 Lemon, juiced
• 120g Pistachio nuts
• Black pepper
• 200g Frozen peas
• 200g Fresh asparagus, plus 8 spears
• 120ml Vegetable stock
• Salt and pepper
• Garnish - pea tendrils and shaved asparagus

Method

1. 1
   Pre-heat oven to 180°C
2. 2
   Place 150g feta, spinach, herbs, mustard, juice, 60g nuts and pepper into a food processor, blend until the mixture comes together into a creamy texture.
3. 3
   To prepare the salmon use a sharp knife, slice under the skin from the thin end back to thick end of the salmon, leaving the skin intact 2 cm from the end. Roll up the salmon from the thin end inwards, leaving a pocket, wrap the skin around the outside and secure the rolled salmon with kitchen string. Repeat for the remaining fillets.
4. 4
   Press the filling into each pocket.
5. 5
   Crumble the reaming feta into a bowl, chop the left-over pistachio nuts, season with black pepper, and mix to form a crumb.
6. 6
   Place salmon rolls onto a lined baking tray and cook for 12 to 15 minutes.
7. 7
   Whilst the salmon is cooking, place peas, asparagus and stock into a saucepan, bring to the boil, reduce to a simmer for 3 minutes. Add the greens and stock into a food processor and blitz until silky smooth, season with salt and pepper.
8. 8
   Blanch the remining asparagus just prior to serving.
9. 9
   To plate, divide the puree between warm bowls, place the salmon on top and garnish with pea tendrils and shaved asparagus.