Zubereitung

1. 1

   Pat the salmon fillet dry and divide it into four equal pieces.

2. 2

   Drizzle the pieces with the lemon juice and season them with the salt and the pepper.

3. 3

   Chop the dill finely and stir it smoothly into the cream cheese.

4. 4

   Roll out the puff pastry and cut it into four equal rectangles. Set a blob of the cream cheese mixture on each rectangle, lay a piece of salmon on top, fold the pastry over and press the edges down firmly with a fork.

5. 5

   Whisk the egg yolk with the milk and brush the parcels with it.

6. 6

   Preheat the airfryer to 180 °C.

7. 7

   Cut a piece of baking paper smaller than the basket floor, lay it in and weigh it down with the parcels at once so that it does not rise into the air stream. Lay the parcels seam side down in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

8. 8

   Carry on cooking the parcels without turning them until the pastry has risen golden brown and flaky and the salmon has reached 62 to 65 °C in the centre. They are not turned, because the hot pastry coat would tear open and the juices would run out.

9. 9

   Lift the parcels onto a wire rack and let them stand briefly so that the base does not go soggy.