A ritzy tapa from the Hotel Europa in San Sebastian. It takes a bit of time to put together, but it’s well worth the effort.
- 250g (9oz) puff pastry or 1/2 packet ready-made puff pastry
- Flour for dusting
- 250g (9oz) salmon fillet, thinly sliced
- 1tbsp sugar
- 1tbsp salt
- 1tbsp finely chopped fresh herbs, such as parsley, dill or chervil
- 200g (7oz) fine asparagus tips
- 100g (3 1/2 oz) tinned artichoke hearts
- 100ml (4fl oz) oil for frying
Preheat the oven to 190°C/370°F/gas 5.
Roll the pastry out onto a floured board and use to line 12 tartlet moulds. Place in the oven and cook for about 5 mins or until the pastry turns golden and starts to puff up. Remove from the oven and allow to cool.
Place the salmon in the freezer for 1/2hr to make it easier to slice thinly. Lay the slices out on a dish, sprinkle with sugar, salt and the herbs, cover and leave to marinate for 2hrs, turning once or twice.
Brush the salmon clean with a pastry brush and set aside. Drop the asparagus into boiling salted water, bring back to the boil and simmer for 11/2 mins. Refresh in iced water, drain and set aside.
Slice the artichokes finely and fry in the oil until crisp. Heat a heavy-based frying pan and sear the salmon for 30 secs on each side. Place a slice of the salmon, then 2-3 asparagus tips, then an artichoke slice into the tartlet and serve.