- 8 fresh asparagus spears
- 4 hard-cooked eggs, lightly mashed
- 1 tablespoon red onion, diced
- 3 tablespoons chopped fresh dill, divided
- 1/2 (250 g) package PHILADELPHIA Cream Cheese, divided
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 frozen pre-rolled puff pastry sheet (13×20 cm)
- 4 (4 ounce) fillets sockeye salmon, skin removed
- 1 egg, for egg wash
- 2/3 cup chicken broth
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray or cover with parchment paper.
- Blanch asparagus spears in boiling water for 3 minutes; drain and submerge in ice water to stop the cooking. Drain, then pat dry and cut into 1/4-inch pieces; place in a medium glass bowl.
- Mix in eggs, red onion, 2 Tbsp. dill, 1/2 the cream cheese (62 g), mayonnaise, mustard, salt and pepper. Set aside.
- Cut pastry into 4 equal pieces; place 1 salmon fillet on the centre of each pastry piece. Season with salt and pepper. Top with egg mixture.
- Fold sides of pastry over salmon and press pastry together to seal the seam. Brush with egg wash. Place on prepared baking sheet.
- Bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 15 minutes more or until pastry is flaky and golden brown. Let stand 5 minutes before serving.
- Meanwhile, bring broth, lemon zest, lemon juice and remaining dill to a simmering boil. Add remaining cream cheese and cook until melted, stirring constantly with whisk. Cook 10 minutes or until thickened, stirring occasionally. Remove from heat until ready to serve.
- Serve salmon bundles topped with sauce.