Salmon pie

2 puff pastry sheets

300 gr salmon filet

200 gr fresh ricotta

a bunch of fresh asparagus / if not available use cherry tomatoes

salt/pepper

extra virgin olive oil

my mixed spices

lemon zest

In a bowl mix the fresh ricotta with the fresh asparagus previously chopped, after being boiled in salted water. Mix and add some extra virgin olive oil, salt, pepper, my spices.

In a silicon mold, put one puff pastry sheet, pour the fresh seasoned ricotta, put the salmon over, add some oil and salt and pepper with lemon zest, put the second puff pastry.

Close it and make like a pie.

Use the fork and prick it nicely.

Do an egg wash, brush the whole pie, sprinkle with sesame seeds.

Bake in a convection oven at 200 degrees Celsius for 30 minutes until golden brown.