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1 small piece salmon
(approximately 1 1/2 lb.)**
2 Tbsp. heavy cream
1/2 level tsp. chopped dill
salt and black pepper
3 strips bacon
8 oz. frozen puff pastry,
1 egg yolk
1 Tbsp. milk
lemon wedges (garnish)

**Ask fishmonger to skin and fillet it and give you two
long fillets.
Cook asparagus 20 to 30 minutes. Use tips and rub
through sieve or blender. Stir in cream and dill and season to
taste with pepper. Spread mixture over one fillet and put
other fillet on top. Remaining puree can be spread on top of
this. Wrap bacon around.
Roll out pastry to about 12 x 10-inches. Place salmon
in center (carefully) and wrap around fish. Beat egg yolks
lightly with milk and brush edges of pastry. Seal long joint
firmly with more egg. Place on wet baking tray with the seam
beneath. Cut one or two holes for steam to escape. (You can
decorate the top with leaves made from pastry.) Brush with
remaining egg and milk. Bake in center of 425 degrees oven for 20
minutes. Lower heat to 375 degrees and bake 20 to 25 minutes or until
pastry is golden brown. Garnish with lemon wedges. Serve hot
or cold. Traditional side dishes: new potatoes tossed in
butter and dill cucumber salad. Well worth the trouble!

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