Salmon roulade with green asparagus

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A festive main course for Christmas or during a dinner of rolled salmon with ricotta, dill and asparagus and a hazelnut crunch

Ingredients

Necessities

Preparation

Preheat the oven to 200 degrees.
Wash the potatoes, pat dry and cut into large equal pieces. Place them on a baking tray lined with baking paper, drizzle with oil and sprinkle with a pinch of salt and pepper.
Roast the potatoes for about 25 minutes until they are cooked. Meanwhile, move on to the salmon.
Grate the lemon and finely chop the dill and hazelnuts.
Put the ricotta in a bowl, add the lemon zest, dill and a pinch of salt and pepper and half of the hazelnuts and mix together.
Cut about 2 cm off the asparagus at the ends and fry in a frying pan for 3 minutes.
Grease an oven dish.
Cut the salmon horizontally with a large sharp knife, but not all the way to the end. Open the salmon.
Spread with ⅔ of the ricotta mixture.
Arrange the asparagus in a row.
Carefully roll up the salmon from front to back. Tie roulade twine around it and place the salmon in a greased oven dish.
Spread the top with the rest of the ricotta, sprinkle with the rest of the hazelnuts and, if desired, some extra dill.
Place the salmon roulade in the oven for about 20-25 minutes. It may still be a little pink inside. During the last 10 minutes, add the potatoes around the salmon roulade and heat through for a while.
salmon roulade

Source: Leukerecepten by leukerecepten-nl.
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