Asparagus and smoked salmon tart

Sparrispaj med rökt lax

Asparagus and smoked salmon tart with salad

An attractive and delicious spring tart which is well worth making when locally grown asparagus is at its best.

This recipe has been adapted from a recipe by Maud Onnermark in Mat Magasinet (The Food Magazine), which is one of Sweden’s best food magazines. I normally bake it in May when locally grown asparagus is at its best. John Duxbury

Summary

Recipe summary for asparagus and smoked salmon tart

Tips

• Choose a mild smoked salmon to avoid overpowering the asparagus.
• If you want to reduce the fat content use Philadelphia Lightest instead of the Light version. It is not quite as easy to incorporate, but the taste and texture is still good.
• The original recipe used 5 tablespoons of dill and 5 of chives. Our tasters thought there was too much dill, but feel free to use the amounts in the original recipe to get a really strong Swedish taste!
• The original recipe also added salt to the cheese mixture, but our tasters thought that there was enough salt in the smoked salmon so that it didn’t need any more, but then they were all British!

Ingredients

250 g* (9 oz)* chilled puff pastry, ready rolled
2   eggs, lightly beaten
200 g (7 oz) light philadephia cheese
2 tbsp   dill, finely chopped
2 tbsp   chives, finely chopped
    freshly ground white pepper
400 g (1 lb) green asparagus spears
    olive oil
200 g (7 oz) smoked salmon, sliced

*A 325 g (11 oz) pack also works well.

Method

1. Remove the pastry from the fridge about 10 minutes before you will need to unroll it.

2. Preheat the oven to 200°C (400°F, gas 6, fan 180°C).

3. Unroll the puff pastry and lay it on a baking sheet lined with baking parchment. The pastry should be at least 30 cm x 20 cm (12” x 8”) and no more than 35 cm x 25 cm (14" x 10").

4. Use a sharp knife to mark a 2.5 cm (1”) border round the sheet, cutting half way through the pastry. Brush the edge of the pastry with beaten egg, reserving the rest for the filling. Bake the case for 10 minutes, until the pastry begins to turn golden brown.

5. Meanwhile, mix the cheese, dill, chives and egg, then season to taste with freshly ground white pepper.

6. Snap the ends off the asparagus spears and discard the woody bits (or keep for soup). Toss the spears lightly in oil.

Part baked pastry case

7. Cut round the inside edge of the pastry frame with a sharp knife and lightly press the pastry down inside the frame the middle, taking care not to spoil the frame.

A puff pastry case filled with smoked salmon

8. Add the smoked salmon, then pour in the cheese mixture and finally add the oiled asparagus spears. Bake in the bottom half of the oven for 20-25 minutes until the filling is set.

Asparagus and smoked salmon tart just out of the oven

9. Leave to cool for a couple of minutes and then serve with a mixed salad garnished with thinly sliced fennel and lemon zest.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf 

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