Salmon, asparagus & artichoke tartlet recipe

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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.

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