Salmon & Asparagus Flan

This is a lighter tart than most tart recipes, as I have used low fat creme fraiche in place of double cream.  I think salmon and asparagus pair beautifully together and with the addition of fresh dill this tart has a real depth of flavour without the extra calories! Asparagus is in season from May to June in the UK, so it has a very short season but its well worth the wait!  As its loaded with highly nutritional vitamins and minerals it is hailed as a super food!

You will need...


Small baking dish
Food processor or large mixing bowl
30 x 20cm lose bottom flan dish
Non stick baking parchment
Baking beans or rice
2 x skinless & boneless salmon fillets
Grated zest of 1 lemon 
1/4 tsp chilli flakes
1 tbsp freshly chopped dill
1 small garlic gloves, crushed
1 tsp olive or rapeseed oil
250g fresh asparagus spears
180g white spelt flour
20g wholegrain spelt flour
1 tsp freshly chopped dill
120g cold unsalted butter, diced
1 egg yolk
2-3 tbsp cold water
4 large free range eggs
100ml low fat creme fraiche
80g freshly grated parmesan
Handful of freshly chopped parsley
Freshly milled salt & black pepper

To make...

Serves 8
  1. Preheat the oven to 180 (160 Fan) Gas 4
  2. Place the salmon in the baking dish, drizzle with a little olive or rapeseed oil.  Sprinkle with the lemon zest, chilli flakes, dill & crushed garlic.  Bake for 12 minutes
  3. Remove from the oven and leave the oven on
  4. Bend each asparagus spear towards the bottom and snap off the woody stem.  Place in the baking dish, drizzle with a little olive oil or rapeseed oil, squeeze over the lemon and lightly season with freshly milled black pepper.  Bake for 8 minutes.  Remove from the oven and leave the oven on
  5. Make the pastry by adding the flours and butter to the food mixer, pulse for a few seconds or until it looks like breadcrumbs
  6. Turn on again add the egg yolk and 1 tbsp of cold water, pulse until it looks like dough
  7. (if it still looks crumbly at this point, add 1 tbsp of cold water at a time until it looks like a nice firm dough)
  8. Remove from the processor, squeeze together with your hands to turn into a ball.  Flatten it into a disc, wrap it in clingfilm and chill in the fridge for 15-20 minutes
  9. Make the filling by whisking the eggs together in a bowl with a fork, add the creme fraiche, freshly grated parmesan and chopped parsley.  Season generously with freshly milled salt and black pepper
  10. Remove the dough from the fridge, open out onto the clingfilm and flatten with your hands to approximately the same size of the flan dish
  11. Lift the clingfilm onto the dish and gently remove it by dragging it from underneath
  12. With very clean hands gently press the dough into the corners of the dish ensuring that you get the dough into the edges, try to make it as even as you can
  13. Gently prick the base all over with a fork and scrunch up the baking parchment and lay it on the top.  Pour in the baking beans and bake blind for 20 minutes.  Remove the parchment and beans and bake for a further 5 minutes
  14. Remove from the oven and set aside.  Flake the salmon into bitesize chunks while it is still in the baking dish.  
  15. Cut each asparagus spear on the diagonal into 4-5 chunks.  Add the salmon baking dish and gently mix together 
  16. Add the salmon/asparagus mix to the base of the flan tin.  Pour in the egg and creme fraiche mixture make sure the salmon is completely covered.  Add some freshly milled black pepper and bake in the oven for 20 minutes or until the filling is lovely and golden, just set with a slight wobble
  17. Serve with some creme fraiche mixed with any remaining lemon juice, zest and black pepper and a large handful of watercress or pea shoots
  18. This tart is delicious eaten warm or cold

Nutritional Info
Per Serving
372g kcal | 15g fat | 9.4g saturates | 31g carbs | 4.8g sugars | 4g fibre | 27g protein | 1.3g salt


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