Salmon and Asparagus Pancakes

Grilled fresh salmon fillets baked inside pancakes with asparugus and a white chive sauce.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
0	Fresh Salmon, Fillet	Starter, Snack	Bake, Grill	Less than 30 minutes

Ingredients:

40g butter
40g plain flour
450ml milk
salt and freshly ground black pepper
250g asparagus bundle, trimmed , cooked following pack instructions
500g salmon fillet, (cooked)
20g pack fresh chives, finely chopped
pack of 6 ready made pancakes
lemon wedges to serve (optional)

Method:

Preheat the oven to 190°C, 375°F, Gas Mark 5 .

Melt the butter in a saucepan, stir in the flour and cook for one minute. Gradually stir in the milk, bring to the boil and simmer for 2 minutes, stirring continually until thickened and smooth. Add seasoning to taste.

Halve the asparagus spears.

Flake the cooked salmon into a bowl discarding any skin and bones and stir into the sauce with half the chives.

*To cook the salmon we recommend seasoning the fillets and basting with a little lemon juice. The grill under a medium heat grill for 5-10 minutes, or until just cooked.

Divide the asparagus and sauce between the pancakes. Roll up and arrange in a lightly buttered ovenproof dish. Place in the preheated oven for 10 - 15 minutes until heated through.

Sprinkle over the remaining chives and serve with lemon wedges.