Salmon and Asparagus Tart (not Q-pr0n)

[buccaneer]

Saw some smoked salmon on discount and had to have it.
We got halfway through the pack and needed to use up the rest, so I made a tart for TFO.
She adores this kind of food and I really should make it for her more often, not that she has ever hinted that she has any complaints.
So, beat 3 eggs and a little ilk and cream, herbs and make a custard to pour over the salmon and baby asparagus layered in the pre cooked pie pasty pan.
Cook for 25 mins at 160C, then let it cool for 15 minutes and it came out great, except next time I need to dry seal the pastry base a little more.
It was damp and too moist.
Oh well.!
The whole Tart
http://i1178.photobucket.com/albums/x370/IBuccaneer/Food%20Shots/SalmonAsparagustart1.jpg

I even had a second slice...and so did TFO!

http://i1178.photobucket.com/albums/x370/IBuccaneer/Food%20Shots/SalmonAsparagustart2.jpg

[cowgirl]

Bucc that looks great! I have some leftover smoked salmon...thanks for the inspiration and the idea. :thumb:

[chicagokp]

Whoa...I need some of that in my belly!

[buccaneer]

1 bunch asparagus trimmed or baby asparagus
3 eggs
200ml milk
100ml cream
1/4 bunch herbs (dill or chives and parsley)
smoked salmon/smoked rainbow trout
50g parmesan reggiano cheese
Short pastry
Lay the pastry in tart dish (26cm) and stab base with fork, into 160C oven for 12 -15 mins, brush with eggwash and back in for 4 mins to seal.
I took it out too soon, so make sure that step is done if you don't want moist base.
ALLOW TART BASE TO COOL! (I didn't:icon_blush:)
In the meantime beat eggs milk cram and herbs up to a custard mix.If using mature asparagus, blanch in salty boiling water for 20 seconds then into ice water to stop cooking.
Flake fish flesh.

Spread fish on the base of the tart and layer the asparagus, heads in, and when done pour the curtard mix in.
Grind cheese all over the top and cook in 160C oven/cooker 15 mins till the egg has set(wobble test) and then cool the tart on a rack.
Delicious with a little salad on the side.
Real men don't eat quiche.

Oh really?
My philosophy is "Real men eat any damn thing they want"
Ask if you need a shortcrust pastry recipe guys!

[Big George's BBQ]

YUM I could easily eat that whole thing :thumb:

[Bonewagon]

Looks delicious to me! :thumb:

[buccaneer]

Bucc that looks great! I have some leftover smoked salmon...thanks for the inspiration and the idea. :thumb:
_I_ inspired Jeanie :faint:

[bigabyte]

That looks AWESOME!:hungry: I love smoked salmon. And Tilapia ain't half bad either...

http://i219.photobucket.com/albums/cc150/bigabyte/Fish/IMG_1656.jpg

[Boshizzle]

Looks good, Bucc!

[bigabyte]

Looks good, Bucc!
Oh, and I suppose mine looks nasty then?

Gee, thanks.:tsk:

You sure know how to make a fella feel good.

[Ron_L]

Nice job, Bucc!

[bigabyte]

Nice job, Bucc!
Oh, you too, eh?:tsk:

[Boshizzle]

Oh, and I suppose mine looks nasty then?

Gee, thanks.:tsk:

You sure know how to make a fella feel good.

Yours looks good, too! Just looking at it is making me crave chocolate covered fish. Nothing wrong with that. :razz:

http://www.bbq-brethren.com/forum/picture.php?albumid=506&pictureid=4378

[Gore]

Wow, I don't know what to eat first, breakfast or dessert. :hungry:

[martyleach]

Bucc that looks awesome. What a great idea. I haven't really thought about the custard approach..... very interesting and worth a try. Thanks Dude!

[deguerre]

You are SUCH a tart yourself, Buccs.












Think I'd be on my THIRD slice...

[slow-smoker]

Nice looking dish Bucc! :thumb:

[buccaneer]

You are SUCH a tart yourself, Buccs.












Think I'd be on my THIRD slice...
Buccs...pr0n slut...TFO stopped me...:Cry:

[SmokeFan]

Wow that looks good!

[buccaneer]

Wow that looks good!
Cook you some, it is pretty easy.

I scored more salmon at a really good price so I will make some more this week.
I have some marinated artichokes somewhere so I'll use those this time.
Also going to make my own pastry and see if I get that right this time, butter was marked down so couldn't resist.:thumb:

The ladies are designed different than us....some of you may have noticed.:tape:
They love stuff like this...and it's universal.
I don't understand it at all, but I have noticed.
:wink:

[Al Czervik]

Beautiful Buccs... Just beautiful (and I'm sure it tasted great too)... :clap:

[buccaneer]

Thanks Mongo!
Bought some asparagus and this late in the season they are big woody suckers so I will blanch them first , gots to make this again tho.
Very good eats!