INGREDIENTS
4
fillets sockeye salmon, fillets
8
Asparagus spears, fresh
3 tbsp
Dill, fresh
1
Lemon, Zest of
1 tbsp
Red onion
1
Egg
4
Eggs, hard cooked
2/3 cup
Chicken broth
1 tsp
Dijon mustard
1 tbsp
Lemon juice, fresh
1 tbsp
Mayonnaise
1
Salt and pepper
1
Pre-rolled puff pastry sheet, frozen
1/2 250 gram package
Philadelphia cream cheese