Salmon, potato and asparagus torte

10 Servings

Ingredients

Quantity Ingredient
1½ pounds Peeled potatoes; thinly sliced
½ teaspoon Salt
¾ pounds Thin asparagus
1¼ pounds Salmon fillet; skinned
15 Sheets phyllo dough; *see note
½ cup Butter; melted
¼ cup Fresh herbs; chopped*
¼ teaspoon Pepper1 cup heavy cream
Organic nastursiums; (optional)
Salad greens; (optional)

Directions

1. In a 2 qt saucepan heat 2 inches of water to boiling. Add potatoes and ¼ teaspoon of salt; cook until just tender, about 4 minutes.

2. With a slotted spoon, remove the potatoes to a colander and rinse briefly; drain and set aside.

3. In the same boiling water, cook asparagus until just tender, about 2 minutes. Drain, rinse and set aside.

4. With a sharp knife cut the salmon crosswise into ¼ inch thick slices; set aside.

5. Heat the oven to 375 degrees. Oil a 9 X 5 inch loaf pan and line with a 16 inch long piece of 12 inch wide aluminum foil, allowing foil to extend beyond each 9 inch long edge.

6. Place the phyllo between two sheets of waxed paper, then cover with a damp towel.

7. Remove one sheet of phyllo and brush completely with butter. Repeat stacking and buttering sheets until you have used 11 in total.

8. Press the stack of phyllo into bottom and up both long sides of the loaf pan allowing ends to overhang.

9. Layer potatoes, asparagus and salmon in the pyllo lined pan, begging and ending with a layer of potatoes. Season each layer with some mixed herbs, salt and pepper.

10. Slowly pour the cream over the filling. Fold over edges of phyllo to cover the filling.

11. Butter and stack the remaining 4 sheets of phyllo and cut into 17 X 1½ inch strips. randomlu fold over twist strips to make ribbon like swirls and place on top of the torte.

12. Brush with butter and bake for 50-60 minutes or until browned and firm.

Cool completely in the pan on a wire rack.

13. Just before serving, remove the torte from the pan by pulling up ovrehanging ends of foil; transfer torte to cutting board and remove foil from bottom and sides.

14. If desired, garnish with nastursiums and salad greens. To serve cut with a serrated knife in a sawing motion into ¾ inch thick slices.

Notes: This dish is much easier to slice and serve if allowed to cool to room temperature. The pyllo sheets should be 17 X 12 inches and thawed completely before using. Good herb choices would include, parsley, chives, tarragon etc.

Recipe by: Country Living - Country Cooking Summer 1996 Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 18, 1998

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