Salmon slices with green asparagus and lime sauce


800 g fresh wild salmon fillet
1 lemon
1 bunch of fresh dill
Salt and pepper
1 tbsp olive oil
5 slices of filo pastry dough
2 tbsp butter
4 tbsp sesame seeds
400 g green asparagus

Lime sauce:
250 ml water
½ fish stock cube
1 tbsp corn flour
1/2 teaspoon sugar
1 lime
25 g butter
Salt and pepper

A beautiful main dish, especially for the festive season! With these salmon slices made extra-special by the lime sauce and green asparagus, it's easy to put something delicious on the table.


  • 1
    Cut salmon into small cubes. Combine in a bowl with lime juice, olive oil, pepper and salt. Mince a few sprigs of dill and combine with the salmon. Cover the bowl and place in the fridge. (You could also sauté the salmon briefly.)
  • 2
    Let the filo pastry thaw out and pre-heat oven to 200 degrees. Leave the filo pastry slices on top of each other for now, and cut into 8 equal pieces. Melt the butter in a pan. Line a baking sheet with baking paper. Place 8 separated filo dough pieces on the sheet. Brush with butter (easiest done with a pastry brush). Sprinkle with sesame seeds and then place the next slice on top. Once again brush with butter and cover with sesame seeds. Repeat these steps until you have 8 small stacks with 5 layers each. Finish off with a layer of butter and sesame seeds. Bake for 15 minutes in the oven.
  • 3
    For the sauce, heat up water, lime juice and fish stock in a pan. Bring to the boil. In a separate bowl, mix the corn flour with some water and stir into the sauce. Season with butter, pepper, salt and optionally some dill.
  • 4
    Stir-fry the green asparagus with pepper and salt.
  • 5
    Place one filo cracker onto each plate and spoon ¼ of the salmon over it. Cover with a second filo cracker. Serve with green asparagus and lime sauce.
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