The combination of salmon and asparagus makes for a super-healthy meal, and when wrapped in pastry baskets it tastes even better!
- 6 sheets filo pastry (see tip)
- 25g (1oz) butter, melted
- 100g (4oz) fine asparagus spears, trimmed
- 100g (4oz) hot smoked ?salmon, flaked
- 50g (2oz) mixed salad leaves
- 45ml (3tbsp) olive oil
- 10ml (2tsp) white wine or sherry vinegar
- Pinch of sugar
Preheat oven to 190°C, 375°F, Gas 5. Cut the sheets of filo pastry into 12 x 15cm (6in) squares. Lightly grease 4 x 10cm ?(4in) tartlet tins.
Brush each pastry square with a little butter. Layer 3 squares in each tin, arranging them at angles to each other so the points form a star. Bake for 10-15 mins until crisp and golden. Cool.
Cut each asparagus spear ?into 3 and steam for 3-4 mins ?until just tender. Rinse under ?cold running water. Toss together with the flaked salmon and the salad leaves. Divide between ?the pastry cases.
Whisk together the oil, vinegar and sugar, and season with ?salt and freshly ground black pepper. Drizzle over the filling ?just before serving.
Filo pastry comes in varying sizes. I particularly like Sainsbury’s fresh filo pastry as the sheets are small and easy to handle. If you buy larger sheets you’ll only need ?two or three for this recipe but the rest will freeze perfectly.